BERRIES IN CHAMPAGNE JELLY
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
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.
RASPBERRIES IN CHAMPAGNE JELLY
From Fran Warde's useful little book Party and quoted from Scotland Sunday website. A fun,stylish party dessert!
Provided by Mommy Diva
Categories Gelatin
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine.
- Set aside in a warm place to dissolve - this will take about 10 minutes.
- Divide the raspberries between eight glasses.
- Open the champagne and add a little to the dissolved gelatine.
- Transfer to a jug and add the remaining champagne.
- Mix gently so you don't build up a froth. Pour into glasses on top of the berries then chill for two hours until set.
- Enjoy! ;).
BERRIES IN CHAMPAGNE JELLY
This is very fancy-looking served in wine glasses. Champagne-based gelatin dessert with strawberries and blueberries. Posted for ZWT 2006. Time does not include allowing the gelatin to refrigerate until set.
Provided by Annisette
Categories Gelatin
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
- Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir.
- Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
- Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind.
- Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them.
- Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.
CHAMPAGNE JELLY
When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it's made with just pink champagne, sugar and fruit pectin. -Gail Sheppard, Somerville, Alabama
Provided by Taste of Home
Time 25m
Yield about 3 half-pints.
Number Of Ingredients 3
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.
Nutrition Facts :
RASPBERRY CHAMPAGNE
Provided by Food Network Kitchen
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.
CHAMPAGNE JELLY WITH RASPBERRIES
Steps:
- In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes.
- Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.
CHAMPAGNE JELLY FLUTES
The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold, and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 servings
Number Of Ingredients 6
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 & RASPBERRY POSSETS
The dryness of your chosen fizz works well with the delicate sweetness of this impressive posset
Provided by Good Food team
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.
- Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2 1/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you're making ahead).
- To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or find shortbread recipes here on bbcgoodfood.com).
Nutrition Facts : Calories 698 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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