Jellied Champagne Dessert Recipes

CHAMPAGNE JELLY FLUTES

Steps:

• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

JELLIED CHAMPAGNE DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Stir in sugar. Remove from heat; stir in remaining grape juice. Cool to room temperature., Transfer gelatin mixture to a large bowl. Slowly stir in champagne. Pour half of champagne mixture into eight champagne or parfait glasses. Add 1 strawberry to each glass. Refrigerate glasses and remaining gelatin mixture until almost set, about 1 hour. , Place reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill until set, about 3 hours.

BERRIES IN CHAMPAGNE JELLY

Steps:

• In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
• Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir.
• Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
• Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind.
• Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them.
• Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.