JELLO Sparkling Champagne and Strawberries Recipe
Summary
CuisineAmerican
Ingredients
| Unflavored gelatin | 3 Tablespoon | |
| Cold water | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Champagne | 11/2 Cup (16 tbs) | |
| Ginger ale | 11/2 Cup (16 tbs) | |
| Strawberries | 1 Cup (16 tbs), sliced |
Directions
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened (see page 9). Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm (see page 9). Unmold and serve.
Makes 7 to 10 individual molds or one 7-cup gelatin mold.
This recipe has been excerpted from Hello, Jell-O! written by Victoria Belanger.
To purchase the book visit www.amazon.com.
To learn more about Victoria, visit her blog at www.jellomoldmistress.com.
Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets. Copyright © 2012 by Victoria Belanger. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley,CA. Photo Credit: Angie Cao.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened (see page 9). Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm (see page 9). Unmold and serve.
Makes 7 to 10 individual molds or one 7-cup gelatin mold.
This recipe has been excerpted from Hello, Jell-O! written by Victoria Belanger.
To purchase the book visit www.amazon.com.
To learn more about Victoria, visit her blog at www.jellomoldmistress.com.
Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets. Copyright © 2012 by Victoria Belanger. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley,CA. Photo Credit: Angie Cao.
Chef
