Best Champagne Gelatin With Peaches And Plums Recipes

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CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY



Champagne and Summer Fruit Wedding Jelly image

Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

5 sheets of gelatin, cut into pieces
Scant 2 cups Champagne
Scant 1/4 cup superfine sugar
Dash of freshly squeezed lemon juice
1/2 cup small fruits, such as blueberries, raspberries, or grapes, rinsed

Steps:

  • Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
  • Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
  • Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
  • Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.

CHAMPAGNE GELATIN WITH PEACHES AND PLUMS



Champagne Gelatin with Peaches and Plums image

We made this in a fancy gelatin mold; a four- or five-cup Bundt pan could be used as well.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3 cups rose champagne
3 1/2 cups sugar
6 bags chamomile tea (or 1/3 cup loose tea)
6 ripe peaches (2 1/4 pounds)
2 packets powdered unflavored gelatin
2 medium plums (3/4 pound)

Steps:

  • Bring champagne, 2 cups sugar, tea, and 6 cups water to a boil; reduce heat, and simmer 10 minutes. Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours. Peel peaches; slice 2 into eight sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.
  • Meanwhile, bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture into mold to coat the bottom. Cover; refrigerate 30 minutes, until just set.
  • Combine remaining 1 1/2 cups sugar and 1 1/2 cups poaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums, and remove pits. Add plums, cut sides down, and poach until skin loosens, 5 to 10 minutes. Remove from syrup; let cool. Remove skins. Slice each into four wedges. Chill.
  • Arrange plums over gelatin in mold. Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set. Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.
  • To unmold, dip mold briefly into hot water, and run the tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, discard pits, and serve with gelatin.

PROSECCO AND FRUIT GELATIN



Prosecco and Fruit Gelatin image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h50m

Yield 6 servings

Number Of Ingredients 6

1 (6-ounce) package raspberry-flavored gelatin
1 cup boiling water
2 cups Prosecco or other sparkling wine, chilled
1 1/2 cups frozen raspberries, not thawed
1/3 cup mascarpone cheese, room temperature
1/2 cup walnuts, toasted and chopped

Steps:

  • Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
  • Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.

CHAMPAGNE GELEE COCKTAIL



Champagne Gelee Cocktail image

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 5

2 cups white grape juice, divided
3 packets unflavored gelatin
2 1/2 cups Champagne (or sparkling wine like Prosecco or Cava), plus more for pouring
1/2 cup St-Germain liqueur
Pomegranate seeds

Steps:

  • Bring 1 cup grape juice to a boil. Whisk in gelatin until dissolved. Pour the mixture into a 9-by-13-inch baking dish. Stir in 1 more cup of grape juice, 2 1/2 cups of Champagne or sparkling wine, and St-Germain liqueur. Let chill until the gelatin is set, 2 to 3 hours. Cut the gelatin into cubes and distribute it among glasses, also dropping pomegranate seeds in each. When ready to serve, pour more Champagne over the gelee (serve with small spoons).

BERRIES IN CHAMPAGNE JELLY



Berries in Champagne Jelly image

My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. I sometimes serve this party-pretty fruit treat at brunch-just before the main dish. It's also sparkly and special enough to double as a light dessert. -Andrea Barnhoom, Scottsville, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

4 envelopes unflavored gelatin
2 cups cold water
1-1/2 cups sugar
4 cups champagne
2 cups sparkling grape juice
3 cups fresh raspberries
3 cups fresh blueberries
2 cups fresh blackberries

Steps:

  • In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in champagne and grape juice. , Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving.

Nutrition Facts : Calories 218 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 4g fiber), Protein 2g protein.

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