This champagne dessert is perfect for New Year’s Eve, Valentine’s Day or any themed party that needs a little shimmer and bubbles! This isn’t your grandma’s 1950s jello dessert though. Oh no! This is an updated, upscale, over 21 jello shot dessert laced with champagne and Chambord. While this dessert looks impressive, it’s actually very easy to make.
Think of all the flavor combinations you can make! You could even make a non-alcoholic-kid-friendly version by using Martinelli’s Sparking Cider!
HERE’S HOW TO MAKE IT
Add 1 cup of water to a sauce pan and sprinkle 4 packets of Knox unflavored gelatine over the water. Allow the gelatine to bloom and become translucent, a few minutes. Add 1 1/4 cups granulated sugar to a large mixing bowl and set aside. Cook gelatine over medium-low heat, stirring frequently, until gelatine has dissolved and it begins to boil. Remove from heat and combine with sugar. Stir with a spatula until sugar has dissolved. Set aside to cool just until it’s warm to the touch.
Above: See how cloudy the gelatine is when you sprinkle it over the water? As you stir and bring the water to a boil, it will become clearer and change consistency.
Add 2 cups of champagne, 1 cup of Ginger Ale, 7-Up or Club Soda and 3 Tablespoons of Chambord and stir well to combine. When adding the champagne and soda, pour it along the side of the bowl to reduce liquid from foaming up. It’s important keep the champagne, vodka and 7-Up are as cold as possible to maintain their effervescent characteristic.
Note: You can substitute French champagne with Italian Prosecco, Spanish Cava or any other sparking wine. You can substitute 7-Up with Ginger-Ale or any clear soda like lemon, lime or club. You can also use less champagne and more soda. I would not increase the amount of vodka because it might compromise the structure of the mold.
Refrigerate until the liquid slightly sets to soft gel consistency, about 1 1/2 hours. Spoon a layer of the soft gel-like gelatine in the bundt mold and add raspberries. If you want to stagger the floating raspberries, you may want to push a few into the gelatine with a wooden skewer or your clean finger. Spoon in the remaining gelatine and refrigerate at least 4 hours until firm, preferably overnight.
Note: Before spooning the gelatine gel in the mold, I over stirred it. It took on this cloudy appearance. The next time I make it, I won’t stir the gelatine gel in the bowl before spooning into the mold. I’m still happy to see all the champagne bubbles.
To unmold, immerse the bundt pan in warm water up to the rim, count to 10 and remove from the water. If the edges are stuck to the mold, gently run your finger around the edge to separate the gelatine mold from the bundt pan. Cover the bundt pan with a serving plate and holding both firmly together, quickly flip and invert the mold. Gently shake the mold to loosen and it should drop onto the serving plate. Garnish with fresh raspberries and serve immediately.
Should your gelatin mold split, don’t worry, cut the mold in bite size cubes and serve them in mini martini glasses. Your guests will enjoy them just the same!
This recipe is adapted from Giada DeLaurentis.
Champagne Raspberry Gelatine Mold
An updated gelatine dessert perfect for New Year's Day, Valentine's Day or any over 21 party. This dessert is easy to make and one your guests won't forget.
Ingredients
- 1 cup water
- 4 packets of Knox unflavored gelatine each packet contains .25 ounces
- 1 ¼ cup granulated sugar
- 2 cups cold champagne substitute Prosecco, Cava or sparking wine
- 1 cup cold Ginger Ale substitute 7-Up, lemon, lime or club soda
- 3 Tablespoons Chambord liqueur
- 1 cup fresh raspberries, plus extra for garnish
Instructions
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Add 1 cup of water to a sauce pan and sprinkle 4 packets of Knox unflavored gelatine over the water. Allow the gelatine to bloom and become translucent, a few minutes.
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Add granulated sugar to a separate mixing bowl and set aside.
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Cook gelatine over medium heat, stirring frequently, until dissolved and begins to boil. Set aside and cool liquid until it is warm to touch.
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Add 2 cups of champagne, 1 cup of Ginger Ale and 3 Tablespoons of Chambord. Pour along the side of the bowl to minimize foam. Stir gently with a spoon to combine.
Note: Make sure the champagne, vodka and 7-Up are cold to retain their bubbly characteristic.
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Refrigerate until the liquid slightly sets to soft gel consistency, about 1 ½ hours, depending on your refrigerator's setting.
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Spoon a layer of the soft gel-like gelatine in the bundt mold and add raspberries. If you want to stagger the floating raspberries, you may want to push a few into the gelatine with a wooden skewer. Spoon in the remaining gelatine and refrigerate at least 4 hours until firm, preferably overnight.
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To unmold, immerse the bundt pan up to the rim in warm water , count to 10 and remove from the water. If the edges are stuck to the mold, gently loosen with your finger.
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Cover the bundt pan with a serving plate and holding both firmly together, quickly flip and invert the mold. Gently shake the mold to loosen and it should drop onto the serving plate.
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Garnish with fresh raspberries and serve immediately.
Recipe Notes
You can also substitute soda for vodka and Chambord for any other flavored liqueur. As long as you keep the ratio of liquid according to the gelatine packet instructions.
