Ingredients for Champagne By The Spoonful
- 1 1/4 cup (300ml) chilled Champagne (high-quality is recommended)
- Granulated Sugar
- Unflavored Gelatin
- Fresh Raspberry
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How to Make Champagne By The Spoonful
- Rinse and pat dry two champagne flute glasses.
- In a small saucepan, gently heat 1/4 cup (60ml) of champagne with 2 tablespoons (20g) of granulated sugar and 1 tablespoon (7g) of powdered gelatin until the sugar and gelatin are completely dissolved and the mixture begins to simmer. Stir constantly to prevent scorching.
- Remove from heat and pour the mixture through a fine-mesh sieve into a heatproof glass or measuring cup to remove any undissolved granules. Let cool slightly.
- Add 1 cup (240ml) of chilled champagne to the gelatin mixture. Stir gently until well combined. Refrigerate until the mixture just begins to thicken and mounds slightly when spooned (about 30-45 minutes).
- Gently place a few fresh raspberries or strawberries (about 6-8) into the bottom of each champagne flute.
- Carefully pour approximately 1/3 of the chilled champagne gelatin mixture into each flute, avoiding the sides of the glass.
- Add a few more berries to each glass.
- Pour in another 1/3 of the gelatin mixture, and add a couple more berries.
- Divide the remaining gelatin mixture evenly between the two glasses, and add the final berries.
- Using a fork, gently push the berries to varying depths to create a visually appealing arrangement.
- Refrigerate for at least 2-3 hours, or until the gelatin is completely set and firm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
108g
Fat
0g
Carbs
10g
