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December 18, 2011

Christmas Holiday Recipes | Champagne Jelly Recipe

Christmas Champagne Jelly Recipe

Champagne Jelly

Yield: 1 16-ounce molded gelatin, about four to six small servings

½ bottle champagne
2 T. sugar
2 packets (½ oz.) Unflavored gelatin


In a medium saucepan over medium heat, bring the champagne to a simmer.
Whisk in the sugar and sprinkle the gelatin across the top. Whisk it in vigorously.
Simmer for a minute.
Pour the champagne into a small mold and refrigerate it until it is set, about 3 hours.
To unmold the jelly, the jelly gently pull away from its mold with your fingertips to encourage it to release. Then center a plate over the mold with the serving side of the plate touching the mold. Holding them tightly together, flip them over, so is the the mold upside down and the plate is right side up. Remove the mold. The jelly Should be wiggling happily on the plate. If it is being a little stubborn, you may dip the bottom of the mold into hot water for a few seconds until it is willing to slither out.


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