Unusual recipes

Champagne Gelée with Strawberries

Champagne Gelée with Strawberries


Total Time

1 Hour 10 Mins

Yield

Serves 6 (serving size: about 1/2 cup gelatin and 1/3 cup strawberries)

This year for Mother's Day, make Mom what she really wants--a beautiful, seasonal dessert that's basically Champagne in a bowl. Unlike some classic gelatin desserts, this one--relying on a high-quality sparkler--is quite elegant. You can cut the set gelée into a crosshatch pattern for small cubes that "look like sparkly diamonds in the bowl," says Prueitt.

Ingredients

  • 3 cups Champagne, prosecco, or cava, divided
  • 4 1/2 teaspoons powdered unflavored gelatin
  • 6 tablespoons plus 2 tsp. sugar, divided
  • 1 pt. strawberries

Nutritional Information

  • Calories 160
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 2g
  • Carbohydrate 20g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 4mg
  • Calcium 9mg
  • Sugars 16g
  • Est. added sugars 14g

How to Make It

Step 1

Pour 1/4 cup Champagne into a small saucepan; sprinkle gelatin evenly over top. (It will become soft and absorb the liquid.) Heat mixture over low, stirring constantly, until gelatin dissolves completely.

Step 2

In a large bowl, combine 6 tablespoons sugar and remaining 2 3/4 cups Champagne. It will foam, but the bubbles will subside after a minute. Stir in gelatin mixture, making sure it is evenly incorporated. Pour into a square or rectangular container so that the liquid is about 1 to 2 inches deep. Cover and chill in refrigerator until set, about 1 hour. The longer it chills, the more set it will become.

Step 3

Shortly before serving, hull and quarter strawberries; toss with remaining 2 teaspoons sugar. Let stand 5 minutes, tossing occasionally to coat strawberries in juices.

Step 4

Once gelée is set, use a knife to cut it into a crosshatch pattern in order to create small cubes. Top gelée cubes with macerated strawberries and serve.

Tartine All Day: Modern Recipes for the Home Cook, Lorena Jones Books, $40, copyright 2017.


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