About the Recipe
Champagne Gelatin offers a refined twist on classic gelatin desserts by capturing the crisp, effervescent character of champagne. The result is a beautifully translucent dish with a gentle sparkle and a clean, refreshing flavor. Whether served in molds, coupe glasses, or layered with fresh fruit, this dessert feels luxurious while remaining surprisingly simple to prepare. It’s an ideal choice when you want something light, festive, and visually stunning.
Ingredients
Champagne Gelatin Layer
3 ½ teaspoons unflavored gelatin
¼ cup champagne or sparkling cider
2 ¼ cups champagne or sparkling cider
½ cup granulated sugar
1 teaspoon fresh lemon juice
⅔ cup milk
⅓ cup heavy cream
Vanilla Cream Layer
2 ½ teaspoons unflavored gelatin
¼ cup honey
Pinch of kosher salt
1 teaspoon vanilla extract
¾ cup heavy whipping cream
¼ cup powdered sugar
Gold sprinkles, for garnish (optional)
Preparation
In a small bowl, stir together 3 ½ teaspoons of gelatin and ¼ 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.
The quality of champagne significantly influences the final flavor, so choose one you enjoy drinking. Brut champagne works especially well, providing balance without excessive sweetness. Avoid boiling the champagne, as heat will diminish both its delicate flavor and carbonation. Instead, gently combine it with the gelatin mixture once cooled. For added complexity, Champagne Gelatin pairs beautifully with fresh berries, citrus segments, edible flowers, or a touch of whipped cream. This dessert can be made ahead of time, making it convenient for entertaining while delivering a polished, celebratory finish.