Best Gelatin Molded Champagne Bottle Recipes

PINK CHAMPAGNE MOLD

Steps:

• Combine dry gelatin mixes in large bowl. Add boiling water; stir 2 min. or until gelatin is completely dissolved. Refrigerate 20 min. Stir in champagne and ginger ale. Refrigerate an additional 25 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in strawberries.
• Pour into 10-cup mold sprayed with cooking spray; cover.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

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.

FESTIVE FRUIT GELATIN MOLD

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

MOLDED ICE SCULPTURE

Steps:

• Making an ice sculpture is very easy if you use this method. The molds I used are decorative and easy to unmold because they are flexible. All you are doing in this recipe is freezing water.
• Select flexible silicone molds to create the sculpture base and cake stand. I used 3 molds. For the sculpture base, I used a small sunflower and centered it in the mold (place flowers upside down). When the flower is in place, fill the mold 1/3 full with water. Place the mold in the freezer. If all of the water is added at this time, the flower will float to the top. When the water has frozen, remove the mold from the freezer and add more water so the mold is 2/3's full. Return the mold to the freezer. The mold must be filled in stages to keep the previously frozen ice from floating to the top of the mold. When the additional water is frozen, remove from the freezer, fill the mold with water and return to the freezer. Repeat these steps using the other molds and use any flowers or fresh leaves to decorate your sculpture.
• Apply the same technique to plastic water bottle that has been cut to size. This can be the column that supports the other ice bases.
• When all of the pieces have been frozen, use a box grater or a wood plainer to flatten the surface of the mold. It is especially important to flatten the spot where 2 pieces are joined together. Sprinkle a little of the ice shaving on the spot. Wet with a little water and immediately "glue" 2 pieces together. Put the whole sculpture back in the freezer until ready to use.
• When the entire mold is frozen, it is ready to be displayed.

FESTIVE CHAMPAGNE GELATIN

Steps:

• Combine unflavored gelatine and granulated sugar in large microwaveable bowl. Stir in champagne. Let stand 3 min. or until gelatine is softened. Microwave on HIGH 3 min. or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8 champagne flutes.
• Refrigerate 2 hours or until firm.
• Brush corn syrup onto rims of filled flutes; dip in decorating sugar until rims are evenly coated with sugar. Sprinkle with pomegranate seeds.