Time: 3 hours 10 minutes
Complexity: easily
Quantity: 8 shots

A step-by-step recipe for champagne jelly with an alcoholic grape juice cocktail.

Champagne with bubbles and a thick white cap is an imitation of sparkling wine. The secret to the bubbles is to set the jelly before the air escapes. To do this, prepare an ice bath and place the jelly in it to set quickly. Raspberries help increase the number of bubbles; if you push them toward the center, they will gather them around themselves. As a result, you'll get the most magical jelly when you scoop it up with a spoon.

Ingredients:

• 1 bottle of dry sparkling wine, such as champagne or prosecco, chilled
• 2 cups sparkling white grape juice, chilled
• 20 g of gelatin
• 1/2 cup sugar
• 1 tbsp. cream 10%
• 8 raspberries for decoration
• Special equipment: eight champagne glasses of 250 grams each.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champagne, clearing, grape juice, cream, raspberry, gelatin

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Preparation:

Step 1
• Place a 2-liter glass bowl in an ice bath. Place the glasses in the refrigerator.
Step 2
• Pour cold water into a medium saucepan and shake the gelatin evenly. Let the gelatin bloom for about 5 minutes.
  
  Add the sugar and cook over medium heat until the sugar is completely dissolved, about 5 minutes. Do not bring to a boil. Pour the gelatin into the prepared bowl and stir until the mixture thickens.
  
  Stir in the sparkling wine and cocktail. Pour 1/2 cup of the gelatin liquid into a small bowl and pour the rest into glasses.
Step 3
• Chill the glasses and bowl with the gelatin in the refrigerator for 30 minutes, until the jelly begins to set. Gently push a raspberry into the center of each glass with a wooden skewer; the berries will stay in place if the gelatin coats them as you push them.
Step 4
• Vigorously whisk the cream into the remaining gelatin and garnish each shot. Refrigerate the jelly until completely set, about 2 hours.

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