Bubbly, sweet, chill, fancy, and fun… it’s all about the stunning dessert of Champagne Gelee today! I’m getting excited for Jurassic World. I mean, dinos, action, and a shirtless Chris Pratt, enough said. When I started thinking about this movie I got to thinking about Mr. DNA and that Dino DNA with the mosquito encased in amber. So of course Champagne Gelee with edible flowers is the obvious choice, right?! Be sure to check out my YouTube video for the recipe demonstration here, RECIPE VIDEO.
I love so many things about this dessert, and the fact that is made up of only 4 ingredients is a great start. The major players in this Champagne Gelee treat are champagne and gelatin. So, Ritzy Chefs, let’s pop, sip, and set that champagne!
Gelatin has been around for centuries. In fact, in ancient times gelatin was used for glue since it sets and can be formed into molds. Back then it was made from extracting gelatinous animal bone matter. It is odorless, colorless, and conforms to any shape you want. It was adapted over the years, and was first published for cooking in the 18th century by Hannah Glass in her book,The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic
For a full history lesson on Gelatin, check this link out, https://en.wikipedia.org/wiki/Gelatin.
The first step in your Champagne Gelee wil be to set your gelatin. You will put about 1/2 of a cup of champagne into a small bowl and then sprinkle on your gelatin. Let it sit for about five minutes.
Champagne Gelee Mixture
Meanwhile, in a saucepan over medium heat, combine the remaining champagne and your sugar. Give it a whisk and let it come up to a simmer. Get all of that sugar dissolved before removing this mixture from the heat. Then, add your gelatin mixture and whisk until completely dissolved. This needs to chill for about 15 minutes.
Then, you will get your Silicone Mold or champagne glasses, or whatever else you want to serve your champagne gelee in ready. You can use anything, just remember that if you want the molds to release the champagne gelee for serving, lightly coat what you’re using with cooking spray then wipe any excess away so the flavor is not compromised. If you are setting and serving in the same vessel, like the champagne glasses, you are good to go.
Once the mixture is ready, put a couple of tablespoons into your glass or mold. If you are going for one layer of “suspension”, then fill it to where your halfway mark will be.
Drop in your Edible Flowers
Now you will pour another couple tablespoons right on top of that. See how your flower is suspended in the middle, so cool! If you want a layered effect, drop in another flower. Then just continue the above step until your desired look is achieved.
Your final chilling is going to take approximately two hours. Then, voila! Your champagne gelee dessert is done! So easy and stunning and delicious.
Champagne Gelee is a bubbly, fun, sweet, fancy, and stunning dessert! This is the perfect way to turn a celebratory drink into a gorgeous and elevated dessert. Suspend edible flowers or berries in the champagne gelee treats for an even more glamorous effect.
- 375 ml champagne
- 1/4 cup granulated sugar
- 1 packet gelatin
- edible flowers
In a small bowl, combine 1/2 cup of champagne and gelatin. Set aside for 5 minutes.
In a saucepan, over medium heat, bring the rest of champagne and sugar to a simmer. Turn off heat and whisk in gelatin mixture until dissolved. remove from heat and let chill 15 minutes.
Pour 1/8-1/4 cup of champagne gelee mixture into a glass and drop in an edible flower. Then chill 30 minutes until set. Then pour in another 1/4-1/2 cup of champagne mixture. Let chill up to 2 hours until set. Serve in glasses and garnish with an extra flower.
Feel free to swap out the edible flowers for berries like raspberries!