About the Recipe
Champagne jello is an elegant and sophisticated party treat that artfully combines the crisp, effervescent qualities of sparkling wine with the silky, solid texture of gelatin. This unique dessert distinguishes itself from the conventional fruit-flavored jello varieties, as it is typically crafted to be either clear or a delicate pale gold, beautifully mirroring the visual appeal of a freshly poured glass of champagne. The harmonious blend of flavors and textures renders it a delightful addition to any celebratory occasion, providing guests with a taste of luxury and refinement.
Ingredients
3 ½ teaspoons unflavored gelatin ¼ cup champagne or sparkling cider
2 cups champagne or sparkling cider½ cup granulated sugar1 teaspoon lemon fresh juice
⅔ cup of milk
⅓ cup of heavy cream
2 ½ teaspoons unflavored gelatin
¼ cup honey
Pinch of kosher salt
1 teaspoon vanilla extract
¾ cups heavy whipping cream
¼ cup powdered sugar
Gold sprinkles, for garnish
Preparation
In a small bowl, stir together three and a half teaspoons of gelatin and one-fourth cup of champagne or sparkling cider. Allow the gelatin to soften for five minutes.
In a medium saucepan, combine the granulated sugar and the remaining two cups of champagne or sparkling cider. Whisk the mixture over medium-low heat until steaming.
Add the gelatin-champagne or gelatin-sparkling cider mixture and continue to whisk, being careful not to let the mixture come to a boil, until the gelatin and sugar are dissolved.
Whisk in the lemon juice and let it cool for ten minutes.
Divide the jelly evenly among the coupe glasses and chill until set, at least two hours and up to overnight.
Mix together milk and heavy whipping cream.
In a small bowl, stir together one-fourth cup of the milk and heavy whipping cream mixture and the remaining gelatin. Allow the gelatin to soften for five minutes.
In a medium saucepan, combine the honey, salt, and the remaining three-quarters cup of milk and heavy whipping cream mixture. Whisk the mixture over medium-low heat until steaming. Add the gelatin-half-and-half mixture and continue to whisk, being careful not to let the mixture come to a boil, until the gelatin and honey are dissolved.
Remove the mixture from the heat and whisk in the vanilla and three-quarters cup of the heavy cream. Let cool until just warm to the touch, about fifteen minutes.
Divide the panna cotta evenly among the coupe glasses and chill until completely set, at least three hours and up to overnight.
When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining one cup of heavy cream with the powdered sugar to medium-stiff peaks, about two minutes. Top each coupe with whipped cream to cover. Decorate with sprinkles (optional).
Notes
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.