Best Gelatin Molded Champagne Bottle Recipes

JELLIED CHAMPAGNE DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Stir in sugar. Remove from heat; stir in remaining grape juice. Cool to room temperature., Transfer gelatin mixture to a large bowl. Slowly stir in champagne. Pour half of champagne mixture into eight champagne or parfait glasses. Add 1 strawberry to each glass. Refrigerate glasses and remaining gelatin mixture until almost set, about 1 hour. , Place reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill until set, about 3 hours.

CHAMPAGNE JELLY

Steps:

• In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CHAMPAGNE GELATIN WITH PEACHES AND PLUMS

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.

CHAMPAGNE JELLY FLUTES

Steps:

• Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
• Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
• Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
• Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

CHAMPAGNE JELLO SHOTS RECIPE BY TASTY

Steps:

• Boil two cups of water.
• Mix 4 packets of unflavored gelatin into the water. Let cool for a few minutes.
• Add one bottle of cream or vanilla soda, and ¾ of a bottle of champagne.
• Cover and refrigerate 3-5 hours. (Over night for a definite set)
• If set in a pan, use a knife sprayed with cooking oil to cut. Or to make life easier, refrigerate in separate plastic cups.
• Top with sprinkles and/or pop rocks, directly before serving! The pop rocks/ sprinkles will melt, so be sure to consume quickly!
• Enjoy!