Sparkling Champagne Mold
August 24, 2009 at 4:17 am | Posted in Champagne, Strawberry, GingerAle, Recipe, Booze, Alcohol | 15 CommentsTags: Jello, Photography, Food, Dessert
In an effort to make more ‘from scratch’ jello recipes I’ve employed Knox unflavored gelatine to make this mold with ginger ale, champagne, sliced strawberries, and grapes.
3 tablespoons (3 envelopes) of unflavored gelatin powder
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cup cold ginger ale
1 cup sliced strawberries
In a saucepan, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Bring water to a boil and stir well until gelatin is fully dissolved.
Transfer gelatin into a large bowl and stir in sugar until dissolved. Stir in champagne and ginger ale. Refrigerate until thickened to the consistency of a gel. Fold in strawberries and grapes. Spoon into a 7cup mold. Refrigerate until firm. Unmold and serve.
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it’s SUPER PRETTY! when will you be ready to publish recipes? can i get just one? or are you fishing for a publisher for a real book?
Comment by Elaine Odell— August 24, 2009 #
I can’t give away all my secrets just yet… I’m holding out for that Jello endorsement deal. But for you I can give up a secret or two.
Comment by Victoria Belanger— August 24, 2009 #
I would love the recipe for this jello dessert when you’re ready to share!
Comment by Lisa— October 2, 2009 #
In a medium mixing bowl add two envelopes of Knox to two cups boiling water and ½ cup to 1 cup of sugar (depending on taste – I used only ½ cup sugar for this and I thought it could have been a little sweeter). Stir two minutes until dissolved. Add 3/4 cup of champagne (sweet, rather than dry champagne works best) and ¾ cup ginger ale (or any ratio of ginger ale and champagne you want totaling 1 ½ cups). Put the bowl in the freezer until thickened to a gel. Then stir in chopped strawberries and grapes (or whatever fruit you want) and spoon into mold. Allow to set over night.
Comment by Victoria Belanger— October 5, 2009 #
wow this looks like a total party! get in my belly now!
Comment by ophile— August 24, 2009 #
I am so inspired! You are blowing my mind with jello. Thank you for sharing the recipe, this is so perfect for my NYE party <3
Comment by Sarah— December 30, 2009 #
Thank you for sharing this beautiful recipe.
Comment by Victoria Berger— June 6, 2010 #
I’d love to see you remake the bleeding heart jello often attributed to Penn and Teller.
I think you could make it taste good.
Comment by linda— June 24, 2010 #
[...] amazing jellies that you want to eat, all beautifully photographed. My current favourite is the Sparkling Champagne. What’s not to [...]
Pingback by Alternative wedding cake – Jelly Experiments « shoes & ships & sealing wax— July 6, 2010 #
[...] adapted from The Jello Mold Mistress of Brooklyn… Possibly related posts: (automatically generated)Eames-dropping…WhiskeyCity…DC Dance [...]
Pingback by Are You Ready For This Jell-O? « lauriebot eats.— January 10, 2011 #
lovely!!!
Comment by natachasteven— February 17, 2012 #
[...] gelatin dessert is delicious, and yes, we do have the recipe! We think it’s perfect for a bridal [...]
Pingback by Unique Dessert | Bride Ideas— September 25, 2012 #
I am thinking a fun thing ti make for Bunco
Comment by Marilyn— April 19, 2013 #
Hi There, so when you say, ” Then stir in chopped strawberries and grapes (or whatever fruit you want) and spoon into mold.” you mean, stir into the already set gelatine/ ginger ale/ champagne?
Comment by Rachel Alexandre— April 19, 2013 #
Yes. Refrigerate the mixture until it thickens to the consistency of a gel before folding in the strawberries and grapes.
Comment by Victoria Belanger— April 19, 2013 #