A New Year’s Eve is not complete without a glass of champagne! Take it up a notch, and turn that glass of bubbly into a sparkling dessert!
This gold infused champagne gelatin is a beautiful, yet tasty, addition to your dessert buffet…. offering a hint of class and decadence! The perfect touch to any New Year’s Eve!
So simple to make…..
- Dissolve the gelatin into boiling water, and then combine with champagne and ginger ale. I prefer to use Spumante because it’s sweeter… and this is a dessert after all.
- Add the gold sugar and allow the mixture to sit for about an hour. Initially, the sugar will settle to the bottom. You want the appearance of gold floating in the champagne, so it’s important to wait to pour the mixture into the flutes until the gelatin has begun to set, and the sugar is no longer settling to the bottom. During that hour, the gold sugar will also give the champagne mixture a golden hue.
- Chill the flutes until the gelatin is completely set (you may want to allow to sit overnight)
- If you want to rim the glasses with sugar, do so now…. if you wait until you add the whipped cream, the cream will slide out of the glass when you turn it upside down. 🙂 To rim the glass, I put a bit of light corn syrup on my finger, and slide it around the rim, then dip the glass into a plate of gold sugar.
- Add whipped cream. I like to allow the whipped cream to melt a bit and form an even layer. I think this gives the appearance of the foam when you first pour a glass of champagne. You can put these in the freezer once you add the whipped cream layer if you would like for the whipped cream to be firm.
- An optional step is to top with Gold Sugar or Gold Nonpareils
- Serve chilled
These look like such beautiful, sparkling glasses of bubbly, your guests may not even realize this is a dessert! Hope you enjoy!
Happy New Years!
Sparkling Champagne Jello Flutes
Turn a glass of bubbly into a sparkling dessert!
Author: Alexandra
Serves: 4 (5 oz) Flutes
Ingredients
- ½ cup Water
- 1 (0.25oz) envelope Unflavored Gelatin
- 1½ cups Champagne or Spumante
- ½ cup Ginger Ale
- Edible Gold Sugar
- Whipped Cream
- Gold Nonpareils (optional)
Instructions
- Bring water to a boil
- Gently stir gelatin into boiling water until dissolved
- In a separate bowl, pour Champagne and Ginger Ale
- Add gelatin mixture to Champagne and Ginger Ale, and gently stir
- Add 2 tsp Edible Sugar
- Allow mixture to sit about 1 hour, stirring occasionally
- Once the sugar is incorporated into the mixture and no longer settles on the bottom, pour into champagne flutes
- Chill until firm
- Top with whipped cream
- Sprinkle with Edible Sugar or Nonpareils
- Serve cold
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