Yesterday a childhood friend from France came for a visit. I served caramel rolls and pecan sticky buns and cinnamon rolls and pots of coffee. And then we moved on to champagne. I had half a bottle left and decided this morning to mold it into a shimmering champagne jelly. 
I used a small mold, but you could use a couple of bottles of champagne and a standard mold if you were making this with a plan and for a group. It couldn’t be easier. Warmed, with a wee bit of sugar for some added sweetness and some plain gelatin whisked in, it will be set in a few hours. I am going to serve it with some barely sweetened and softly whipped cream tonight. It’s a nice way to use up leftover bubbly and makes a sweet and easy finish for a weeknight supper. It would be lovely, too, on an Easter buffet. I couldn’t resist a tumble of these golden raspberries as a garnish.
Champagne Jelly
Yield: 1 16-ounce molded gelatin, about four to six small servings
Ingredients:
½ bottle champagne
2 T. sugar
2 packets (½ oz.) unflavored gelatin
Method:
- In a medium saucepan over medium heat, bring the champagne to a simmer.
- Whisk in the sugar and sprinkle the gelatin across the top. Whisk it in vigorously.
- Simmer for a minute.
- Pour the champagne into a small mold and refrigerate it until it is set, about 3 hours.
- To unmold the jelly, pull the jelly gently away from its mold with your fingertips to encourage it to release. Then center a plate over the mold with the serving side of the plate touching the mold. Holding them tightly together, flip them over, so the the mold is upside down and the plate is right side up. Remove the mold. The jelly should be wiggling happily on the plate. If it is being a little stubborn, you may dip the bottom of the mold into hot water for a few seconds until it is willing to slither out.
{ 15 comments… read them below or add one }
This stood out the most on the Food Gawker page. It looks so elegant and delicious. And it turned out so well!
Oh, thank you! We ate it last night. And then my 19-year old daughter pointed out that it was the elegant equivalent of jell-o shots.
Gorgeous! What a fantastic idea.
This is so fantastic and yet so easy to make
Thank you both. Yes, it really couldn’t be a simpler recipe. I think it took me about five minutes start to finish, including coaxing it from the mold, but it’s so pretty and delicious, too.
I agree with you the golden raspberries are the perfect accent to the pale golden color of the champagne jelly. This is such an elegant dessert.
The presentation is so beautiful, this would decorate a table for any occasion!
I gotta admit that gelatin weirds me out a bit, but your dish is BEAUTIFUL! I might have to get over my jigglophobia
This is absolutely stunning. I may just have to pop a bottle of champagne soon so I can make this.
So simple and elegant. Adding those golden raspberries was genius!
Outstanding. I am WELL impressed!
That champagne jelly looks just as good in solid form as it tasted in liquid form. Thanks for all your yummy treats.
just came across your website by shear accident — such a beautiful well thought out almost organic feel — love this recipe & the whole site!
Thank you so much. That means so much to me.
Dear Madam, Sir
We are a french family company, located in Troyes the Champagne region, we prepar many products with champagne as:
1- Champagne Jelly,
2- Jams with Champagne
3- Potted onions and shalot
4- chocolat in champagne cork forms
Today, our “gelée de Champagne ” is known by most of the “chefs”, pastry and chocolate shops. We prepare it with 50% “champagne rosé or brut” from a family property.
Here, you find all the flavors, which we can propose you for our Jams with champagne:
Apricot, Ananas, Banana, Fig, Strawberry, Raspberry, Red Fruits, Morello, Mango, Melon, Mirabelle Plum, Papaya, Pear, Apple – toffee.
All of our products can be stored during 3 years in a cupboard and one more time open 3weeks in frigo.
please visit our web site http://www.anarel.fr and feel free to contact me if you need more information.
Best Regards
Arin OTARI
http://www.anarel.fr
——————————————————————————————
D3M France Sarl au capital de 98.000€
42 Bd Victor Hugo – 10000 Troyes – France
Téléphone +33 325 73 82 36 Télécopie +33 325 40 63 94