- Prep 15min
tablespoon unflavored gelatin
cups cold white grape juice, divided
cups champagne or club soda
fresh strawberries, hulled or raspberries
In a small saucepan, sprinkle gelatin, over 1 cup cold grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar. Remove from the heat; stir in remaining grape juice. Cool to room temperature.
Transfer gelatin mixture to a large bowl. Slowly stir in champagne or soda. Pour mixture into eight champagne or parfait glasses. Add two berries to each glass. Chill glasses until almost set, about 1 hour.
Nutrition InformationNo nutrition information available for this recipe
- 300ml/10fl oz hot water
- 55g/2oz caster sugar
- 500ml/16fl oz pink sparkling wine or pink champagne
- 4 leaves of gelatine
- 150g/5oz raspberries, or any fruit you like
Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
Allow to cool thoroughly, then refrigerate the jelly for about one hour.
As soon as it starts to thicken, stir in the raspberries or other fruit.
Divide the jelly between six glasses and cover them with cling film.
Refrigerate for four to six hours, or until they have completely set and serve.
To make the jelly, pour 450ml water into a saucepan.
Next pare the zest of the lemon using a peeler. Add this to the pan, together with the sugar, and bring up to simmering point. Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften. Then take the pan off the heat. Squeeze the excess water from the gelatine and whisk in to the mixture. Next add the juice of the lemon and strain the contents of the pan into a large bowl.
Leave to cool, cover and chill in the fridge until the jelly is just on the point of setting - this should take 1- 1½ hours, but keep an eye on it. Then give it a good whisk. After that uncork the champagne, measure out 275ml and pour it into the jelly. Stir once or twice to blend everything, then ladle gently into the serving glasses (being gentle means trying to conserve as many bubbles as you can).
Chill the jellies, covered in clingfilm, for 4 hours, by which time they should have a deliciously soft set, not rubbery but firm enough to support the syllabub.
Make the syllabub by combining the champagne, brandy, lemon juice and sugar in a bowl. Leave this on one side, stirring occasionally, until the sugar has dissolved. Then pour in the cream and whisk until it stands in soft peaks cover and chill until you are ready to serve. Just before serving, top each jelly with blobs of the syllabub cream and decorate with frosted grapes.
To make the frosted grapes: For the best effect try to separate the grapes into clusters of two or three depending on their size, leaving them still attached to the stalk.
Then wash and dry them thoroughly and dip them first into the egg white and then into the sugar, making sure each one gets an even coating of sugar. Spread them out on baking parchment to dry for a couple of hours before using to decorate.
Cookies 'n' cream stuffed brownies should be invited to any party with bubbly
Every party needs brownies, and this recipe for cookies 'n' cream stuffed brownies is a total winner. As the recipe name suggests, they're absolutely stuffed with sweet deliciousness. The list of ingredients you'll need to whip these up includes granulated sugar, unsalted butter, light brown sugar, vanilla extract, salt, eggs, cocoa powder, dark chocolate chips, and Hershey's cookies 'n' creme candy bars.
This dessert will be a definite party favorite. In keeping with your elegant champagne theme, choose a silver platter (it can even be a plastic one) to make your brownies look especially decadent.
14 Desserts Made With Champagne Recipes
If there’s one drink that can manage to both get the party started and end things on a sweet note, it’s Champagne. Pop open a few bottles of that bubbly and you’ll soon find out what we mean. These 14 desserts each feature at least a splash of the sparkling stuff, making them the perfect treats to serve up at your next celebration. From New Year’s Eve to college graduation parties, these Champagne-laced confections add just the right amount of festive touch.
1. Chestnut Macarons With Pink Champagne Filling: It’s hard to see, but Champagne isn’t the only glitzy touch featured in these chewy macarons. If you look closely enough, you may be able to catch a glimmer of the edible glitter sandwiched between the shells. (via Mowielicious)
2. Lemon Champagne Cake: Fizzy wine is just the thing to turn run-of-the-mill boxed cake mix into some fancy batter. With a Champagne frosting to match, this mile-high cake is nothing short of impressive. (via Brit + Co)
3. Prosecco-Poached Peaches With Liberte Coconut Yogurt: Poaching is the perfect solution for transforming not-quite-ripe peaches into an elegant topper for yogurt and more. Of course you can use super sweet, fresh-from-the-orchard fruit, but sometimes that’s just not an option. (via Girl Versus Dough)
4. Mimosa Sorbet Made With Blood Oranges: Blow some minds the next time you host brunch by serving this sorbet up instead of the usual mimosas. (via Hungry Australian)
5. Pink Champagne Cupcakes: These pretty-in-pink, personal-sized pastries pair beautifully with a nice glass of sparkling rosé. (via Hummingbird High)
6. Meringue nests with Champagne Poached Strawberries: Champagne and strawberries are one of those classically sexy combinations — go ahead and bookmark this recipe for Valentine’s Day. (via Delicious Everyday)
7. Blood Orange-Champagne Crème Brûlée: Sparkling-wine-soaked blood orange slices crown the top of these custard cups, adding just a touch of tart flavor to the mix. (via Cooking on the Weekends)
8. Gluten-Free Champagne Cake: Bake this fluffy batter into perfectly-crumbed cupcakes or a full-sized cake. Either one you choose is sure to win over gluten eaters and avoiders alike. (via Gluten-Free on a Shoestring)
9. Brownie Parfait With Strawberry Champagne Sauce: Feel free to cheat a little bit here by swapping in store-bought brownies for homemade. After all, the real showstoppers are the strawberry-Champagne sauce and fluffy vanilla-bean-mascarpone topping. (via Pretty Girls Cook)
10. Champagne Mug Cake: It seems so wrong to put sparkling wine in the microwave, but trust that if you take the plunge, you’ll be rewarded with a fizzy vanilla cake in a matter of minutes. (via Kirbie Cravings)
11. Champagne Cake: If Champagne-laced ganache wasn’t rich enough, the gold leaf garnish applied to the top of this regal cake is sure to do the trick. (via Food52)
12. Chocolate Champagne Truffles: Take your pick of white or bittersweet chocolate for these truffles tinged with the essence of orange. They’re a terrific edible hostess gift for any New Year’s Eve parties you may attend. (via Strudel and Cream)
13. Skinny Champagne Parfaits: For the holidays, upgrade the diet soda commonly found in skinny cakes to a splash of bubbly. Sure, it adds a few calories to the mix, but when layered with berries — as it is here — we’ll just go ahead and call it a wash. (via Beyond Frosting)
14. Chocolate Macarons With Chocolate and Champagne Ganache: Bite into these macarons and you’ll be greeted by a surprise fizzy burst. The clever addition of popping candies mimics bubbly Champers oh so well. (via The Botanical Baker)
How do you feel about enjoying Champagne out of the flute? Let us know which one of these desserts you’d like to invite along to your next celebration!