Champagne + jello.
Needless to say, I had fun developing this recipe.
But in all honesty, it was for totally geeky reasons: The food scientist in me, who thought high school chemistry was cool had a blast trying to figure out how much plain gelatin would be needed to make the champagne alcohol gel.
Of course bubbles don’t hurt the fun factor.
And I was curious if a ‘jello’ could be made to taste just like champagne – maybe just a tiny tad sweeter.
Fast-forward to the results: Success all around! I was even able to create little champagne bubbles on top that gelled up. And the pomegranate arils (seeds) added a splash of color and sweet-tart flavor that complimented the champagne deliciously.
If there’s a little mad scientist in you, other gelatin concoctions to try are these Clementine Kissed Marshmallows or this Lactose Free Snow Pudding. Or check out Victoria Belanger; the following Champagne Jello was inspired by a few of her fun, creative and a bit retro recipes.
What’s your pleasure? Champagne, prosecco or something else bubbly?