in Dessert Recipes

Champagne jelly

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Ingredients for 6 servings:

  • 1 bottle of sparkling wine, dry or semi-dry
  • 6 sheets of white gelatin

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Soak the gelatine in cold water. Pour the sparkling wine into a large bowl, pouring it in carefully to avoid losing too much of the carbonation. Don’t squeeze the gelatine; instead, pour it wet into a saucepan and heat gently until it dissolves. Carefully and slowly add it to the sparkling wine, not stirring too vigorously (same reason as above, because of the carbonation). It’s best to pour it into champagne glasses, as the bubbles will gel as it cools, which looks very pretty. It’s best to leave it to chill overnight in the refrigerator. Serve with fresh fruit and a zabaglione.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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