Gelatin Molded Champagne Bottle Recipes

CHAMPAGNE GELATIN WITH PEACHES AND PLUMS

Steps:

• Bring champagne, 2 cups sugar, tea, and 6 cups water to a boil; reduce heat, and simmer 10 minutes. Add peaches; simmer gently for 5 to 20 minutes (knife should insert easily into peach). Let peaches cool in liquid, 3 hours. Peel peaches; slice 2 into eight sections each. Set aside remaining peaches. Strain liquid. Chill 2 cups liquid. Sprinkle gelatin over cold liquid; let stand to soften, 5 minutes.
• Meanwhile, bring 2 cups liquid to a boil. Add to gelatin mixture; whisk to dissolve gelatin, about 5 minutes. Pour 3 tablespoons of the mixture into mold to coat the bottom. Cover; refrigerate 30 minutes, until just set.
• Combine remaining 1 1/2 cups sugar and 1 1/2 cups poaching liquid in a skillet; bring to a boil, stirring to dissolve sugar. Reduce heat; let syrup simmer. Halve plums, and remove pits. Add plums, cut sides down, and poach until skin loosens, 5 to 10 minutes. Remove from syrup; let cool. Remove skins. Slice each into four wedges. Chill.
• Arrange plums over gelatin in mold. Add 3/4 cup gelatin mixture. Cover with plastic; refrigerate 45 minutes, or until set. Add remaining gelatin; arrange peach slices on top. Cover with plastic; chill until set, 6 hours.
• To unmold, dip mold briefly into hot water, and run the tip of a knife around edge. Invert onto a platter. Cut reserved peaches in half, discard pits, and serve with gelatin.

CHAMPAGNE GELéE WITH RASPBERRIES

Steps:

• Coat a 4-cup mold with nonstick spray. Take a clean paper towel and remove most of it; you just want the slightest film of it on the inside of the mold. Alternately, have 6 clear glasses ready. (Their volume can vary but between 4 and 8 ounces is best.)
• Pour about half the bottle of wine in a saucepan; you can do this by eye. Gently stir in sugar and allow any bubbles to subside. Sprinkle the gelatin evenly over the wine; do not let it clump in one spot. Allow the gelatin to soften for 5 minutes. Heat over medium heat, occasionally whisking gently for a few minutes or until sugar and gelatin are dissolved. Remove from heat and gently whisk in remaining sparkling wine. Let the mixture sit for a few moments for bubbles and foam to subside and skim off any remaining.
• Refrigerate for 20 minutes and check texture. You want to catch it just as it is thickening. Check every 10 to 20 minutes until it has thickened but is still pourable.
• Pour a little of the gelatin mixture into the prepared mold (or your glasses). Add a few berries and some pomegranate seeds and a bit of gold, which you can put in place with a tweezer. Add more gelatin mixture and repeat with fruit and gold until you have used up all of the gelatin. (You might have fruit left over.)
• Refrigerate overnight. To unmold, fill a large, deep bowl with warm water. Dip the mold into the water for about 5 seconds and remove. Tip the mold gently and see if the edges of the gelatin are coming free. Place platter on top of mold and invert. Repeat warm-water technique if necessary. Serve cold. Gelée in glasses can be served as is. Serve with extra berries, if you like.

CHAMPAGNE JELLY FLUTES

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.

JELLIED CHAMPAGNE DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Stir in sugar. Remove from heat; stir in remaining grape juice. Cool to room temperature., Transfer gelatin mixture to a large bowl. Slowly stir in champagne. Pour half of champagne mixture into eight champagne or parfait glasses. Add 1 strawberry to each glass. Refrigerate glasses and remaining gelatin mixture until almost set, about 1 hour. , Place reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill until set, about 3 hours.