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.
Yield: 1 16-ounce molded gelatin, about four to six small servings
½ bottle champagne
2 T. sugar
2 packets (½ oz.) unflavored gelatin
- 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.