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Champagne Gelée with Raspberries & Pomegranate

This adult dessert of Champagne Gelée with Raspberries & Pomegranate is a perfect way to end a celebratory meal.

Course: Dessert
Cuisine: American, French
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Makes: 6 servings
Calories: 227 kcal
Author: Dédé Wilson

Ingredients:

  • 1, 750 ml. bottle sparkling white wine, Prosecco or Champagne
  • 2/3 cup (131 g) sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon plus 1 or 2 teaspoons unflavored gelatin, such as Knox - see Instructions below
  • 6 ounces (170 g) fresh firm raspberries (about 1⅓ cups)
  • 1/4 cup (44 g) pomegranate seeds
  • 3 sheets of 23-karat gold leaf optional

Preparation:

If you will be unmolding the gelée, use 1 tablespoon plus 2 teaspoons gelatin. If you are making this for serving in goblets, use 1 tablespoon plus 1 teaspoon gelatin.

  1. Prepare Single Mold or Several Glasses: Very lightly coat a 4 cup (960 ml) mold with nonstick spray. Alternately, have 6 clear glasses ready. (Their volume can vary but between 4 and 6 ounces (120 ml to 180 ml) works best).

  2. Pour about half the bottle of sparkling wine in a non-reactive saucepan; you can do this by eye. Gently whisk in sugar and lemon juice, allowing bubbles to subside. Sprinkle the gelatin evenly over the wine; avoiding any clumping in one spot. Allow the gelatin to soften for 5 minutes. Heat over medium heat, occasionally whisking gently, until sugar and gelatin are dissolved. Remove from heat and pour into a large 4 cup (960 ml) measuring cup; 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 foam.
  3. Refrigerate for 20 minutes and check the texture. You are looking for the moment when it just starts to thicken. Check every 10 to 20 minutes until it has thickened, but is still pourable. If you miss the window and the gelatin has set too firm, zap it for 10 seconds in the microwave to re-liquify.
  4. Pour a little of the gelée into the prepared mold (or your glasses). Add a few berries and some pomegranate seeds and a bit of gold, if using, 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.)
  5. Refrigerate overnight. To unmold the mold, fill a large, deep bowl with warm water. Dip the mold into the water all the way to the top for about 5 seconds, then remove from warm water. Tip the mold gently and see if the edges of the gelatin are coming free. Place platter on top of the 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.

Notes:

Tips

  • If you would like to serve more, the recipe can easily be doubled. Use an 8 cup (2 L) mold.
  • These days, many supermarkets such as Whole Foods carry pomegranate seeds in small containers. This saves you prep time. Conveniently, they are often right near the raspberries!

 

 

Nutrition Facts
Champagne Gelée with Raspberries & Pomegranate
Amount Per Serving
Calories 227 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 23mg1%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 29g32%
Protein 2g4%
Vitamin C 1.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.