Berries in Champagne Jelly
My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. A refreshing alternative to salad, it's also sparkly and special enough to double as a light dessert. I sometimes serve this party-pretty fruit treat at brunch—just before the main dish. Guests are always impressed!
My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. A refreshing alternative to salad, it's also sparkly and special enough to double as a light dessert. I sometimes serve this party-pretty fruit treat at brunch—just before the main dish. Guests are always impressed!
- Carbohydrate 11.33925 g
- Cholesterol 0 mg
- Fat 0.441908333333333 g
- Fiber 4.15875008106232 g
- Protein 2.97373333333333 g
- Saturated Fat 0.0211958333333333 g
- Serving Size 1 1 (134g)
- Sodium 7.07083333333333 mg
- Sugar 7.18049991893768 g
- Trans Fat 0.134196666666667 g
- Calories 55 calories
Step-by-step
- Place water in a large saucepan; sprinkle with gelatin. Let stand for 2 minutes. Add sugar. Cook and stir over medium-low heat until sugar and gelatin are dissolved (do not boil). Remove from the heat.
- Measure 4 cups Champagne; set aside remaining Champagne and chill for another use. Slowly stir the 4 cups Champagne and 2 cups grape juice into the saucepan.
- Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.
- Using a potato masher, gently break up Champagne jelly. Layer the jelly and berries in 12 dessert dishes. Cover and refrigerate for at least 2 hours before serving.
Boiling the gelatin mixture ruins the setting capability of the protein chains, yet many home cooks allow the saucepan to reach a full bubble while dissolving the sugar. Maintaining medium-low heat protects the structural integrity of the gelatin and ensures a clear, firm set.
- Hydrate the unflavored gelatin powder in cold water for exactly two minutes before applying heat to prevent clumping.
- Coating the 13x13-inch or 13-in. x 9-in. dish with a neutral cooking spray ensures the set jelly releases cleanly when disrupted.
- Refrigerate the base for a minimum of eight hours or overnight to achieve optimal firmness before breaking it up with a potato masher.
- Substitute sparkling white grape juice for the champagne at a one-to-one ratio if an alcohol-free version is required.
- Store the assembled dessert dishes covered in the refrigerator for at least two hours prior to serving to allow the flavors to meld.
Freezing this dessert is not recommended because thawing causes the gelatin structure to break down and release excess liquid, ruining the texture. Prepared jelly without the fresh berries can be held covered in the refrigerator for up to three days before final assembly.
