Champagne Or Rosé Gelatin With Raspberries
- 15m Prep Time
- 5m Cook Time
- 4h Ready In
6 servings Gelatin desserts are not just for children.
Ingredients
- One 750 ml bottle Champagne, sparkling rosé, or other dry sparkling wine
- 2 envelopes (4 ½ teaspoons) unflavored gelatin
- ⅓ cup sugar
- 3 tablespoons strained lemon juice
- 1 cup fresh raspberries
- 1 Whipped Cream (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One 750 ml bottle Champagne, sparkling rosé, or other dry sparkling wine
- 2 envelopes (4 ½ teaspoons) unflavored gelatin
- ⅓ cup sugar
- 3 tablespoons strained lemon juice
- 1 cup fresh raspberries
- 1 Whipped Cream
Let's Cook
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Step 1.
Have ready: One 750 ml bottle Champagne, sparkling rosé, or other dry sparkling wine
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Step 2.
Pour 1 cup of the Champagne into a bowl and sprinkle over the top: 2 envelopes (4 ½ teaspoons) unflavored gelatin
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Step 3.
Let stand 5 minutes to soften. Pour the remaining Champagne into a medium saucepan and let settle. Add: ⅓ cup sugar
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Step 4.
Bring to a boil, then immediately remove from the heat. Add the gelatin and stir to dissolve. Stir in: 3 tablespoons strained lemon juice
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Step 5.
Divide the mixture among 6 wet 6-ounce ramekins, molds, Champagne flutes, or glass tumblers, or one larger mold such as a Bundt pan or bowl. Refrigerate. When the mixture is set to the thickness of unbeaten egg whites, divide among the ramekins or place in the mold: 1 cup fresh raspberries
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Step 6.
Unmold and serve with: Whipped Cream