Champagne Jelly

by Laura on April 6, 2011

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.

{ 15 comments… read them below or add one }

1 Mike April 7, 2011 at 10:32 am

This stood out the most on the Food Gawker page. It looks so elegant and delicious. And it turned out so well!

2 Laura April 7, 2011 at 11:06 am

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.

3 Fresh and Foodie April 7, 2011 at 3:09 pm

Gorgeous! What a fantastic idea.

4 Kankana April 7, 2011 at 4:09 pm

This is so fantastic and yet so easy to make :)

5 Laura April 7, 2011 at 4:49 pm

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.

6 Sylvie @ Gourmande in the Kitchen April 8, 2011 at 5:29 am

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.

7 Gourmantine April 8, 2011 at 6:21 am

The presentation is so beautiful, this would decorate a table for any occasion!

8 blogbytina! April 8, 2011 at 5:43 pm

I gotta admit that gelatin weirds me out a bit, but your dish is BEAUTIFUL! I might have to get over my jigglophobia :D

9 The Mom Chef ~ Taking on Magazines One Recipe at a Time April 9, 2011 at 7:56 am

This is absolutely stunning. I may just have to pop a bottle of champagne soon so I can make this.

10 Lora April 9, 2011 at 10:13 am

So simple and elegant. Adding those golden raspberries was genius!

11 Parsley Sage April 9, 2011 at 2:58 pm

Outstanding. I am WELL impressed!

12 Mrs. Frog April 12, 2011 at 4:55 am

That champagne jelly looks just as good in solid form as it tasted in liquid form. Thanks for all your yummy treats.

13 Dee May 7, 2011 at 11:40 am

just came across your website by shear accident — such a beautiful well thought out almost organic feel — love this recipe & the whole site!

14 Laura May 7, 2011 at 12:03 pm

Thank you so much. That means so much to me.

15 OTARI Arin September 11, 2011 at 8:13 am

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 and feel free to contact me if you need more information.

Best Regards

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

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