Champagne Jellies in Flutes


Three 1/4-ounce packets unflavored powdered gelatin

1/2 cup sugar

1 bottle dry sparkling wine, such as Champagne, chilled

2 cups sparkling pale white grape juice, chilled

8 raspberries

1 tablespoon half-and-half

Special containers: eight 8-ounce Champagne flutes

Fill a large bowl with ice and set an 8-cup glass measuring cup inside it.

Put eight Champagne flutes in the refrigerator to chill.

pour gelatin spread evenly over 2 cups cold water in a medium saucepan.

Stir and let sit until the gelatin softens (it will become clear), about 5 minutes.

Add the sugar and cook over medium-low heat, stir gently, until the sugar and gelatin dissolved, about 5 minutes (don't boil).

Pour mixture into cold measuring cup, stir the mixture a few times until it is lukewarm.

Stir in the Champagne and grape juice.

Pour 1/2 cup of the Champagne mixture into a small bowl then pour the rest into the 8 Champagne flutes.

Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened).

Gently push a raspberry halfway down into the center of each flute with a straw, letting some gelatin cover it.

Add the half-and-half to the reserved gelatin mixture in the bowl and whisk until it looks like foam.

Spoon the foam on top of each Champagne flute.

Return the Champagne flutes to the refrigerator and chill, about 2 hours.
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