TIP OF THE DAY: Champagne Gelatin (Not Jell-O) Shots
For conventional champagne to celebrate a special occasion, check out our recommendations.
For less expensive but perfectly lovely non-champagne sparkling wines, we like these alternatives—great values, starting at just $10!
But for a side of champagne gelatin shots, check out the recipes below.
Point of accuracy: When a recipe is made with unflavored gelatin, not flavored Jell-O, it’s a gelatin shot. Jell-O is a brand that makes only flavored gelatin.
You can make a red version of the gelatin shots with Lambrusco or other red sparkling wine, and present a platter of both red and white options.
And you cab make a mocktail version by substituting sparkling cider.
Erica of EricasSweetTooth.com adapted the first recipe from Bakers Royale.
Also check out her Funfetti Cheesecake Ball: It was designed to resemble the Times Square Ball.
Ingredients For 15 Shots
1. PLACE the sugar and 10 ounces of champagne in a saucepan. Sprinkle the gelatin on top and let it soften for 2 minutes.
2. PLACE the saucepan over low heat and stir until the gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add the remaining 5 ounces of champagne, stirring to combine.
3. POUR the mixture into a brownie pan or other square/rectangular container and chill for at least an hour.
4. CUT: First dip the pan into warm water and use a knife along the sides to gently release the Jell-O. Use a sharp knife to cut squares. Before serving, dip the tops in the sparkling sugar and serve with a festive toothpick.
Shimmy Shimmy Cake offers this variation, topped with Pop Rocks for some holiday “fireworks.”
Regarding the Pinnacle Whipped Vodka, she says: “This is the absolute best vodka to use when making Jello Shots—just trust me on this one!”
1. COMBINE the soda and sparkling wine in a small saucepan and stir. Sprinkle the gelatin over the mixture and let it sit for 1 minute.
2. COOK the mixture over medium heat, stirring constantly until the gelatin dissolves (about 5 minutes). Remove from the heat and stir in the vodka.
3. POUR into a square baking dish (a cake pan is fine). Refrigerate until firmly set (you can speed up the process by putting the pan in the freezer for 30 minutes). When ready to serve…
4. CUT and plate, then top with Pop Rocks. Do not plate until ready to because as the Pop Rocks start to melt the gelatin. Also do not refreeze after plating; they will stick to the plate.