Champagne Gelée with Strawberries Recipe

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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.