Elegant Pink Champagne Jello Cups
Delicate jello cups infused with dry rosé pink champagne, perfect for special occasions and easy to prepare. These cups offer a silky texture with a subtle fizz and a festive pink hue.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (480 ml) pink champagne (dry or brut rosé recommended)
- 3 tablespoons (about 30 grams) unflavored powdered gelatin
- 1 cup (240 ml) boiling water
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- Optional fresh berries (raspberries or strawberries) for garnish
- Optional small sprigs of mint leaves for decoration
Instructions
- Pour 1 cup (240 ml) of boiling water into a large mixing bowl. Sprinkle 3 tablespoons (30 g) of unflavored gelatin evenly over the surface. Let it sit for 5 minutes to bloom.
- Whisk gently until the gelatin is fully dissolved and the mixture is clear, about 2-3 minutes.
- Stir in ½ cup (100 g) granulated sugar and 1 tablespoon (15 ml) fresh lemon juice until the sugar dissolves completely.
- Slowly pour in 2 cups (480 ml) of chilled pink champagne, stirring gently to combine without losing bubbles.
- Ladle the mixture evenly into jello cups or small serving glasses, filling about three-quarters full.
- Place the cups in the refrigerator for at least 4 hours or until firm. Overnight chilling is recommended for best results.
- Just before serving, garnish with fresh raspberries or sliced strawberries and a small mint leaf.
Notes
Use a quality dry or brut rosé champagne for best flavor. Do not boil champagne to preserve bubbles. Whisk gently to avoid flattening fizz. Bloom gelatin properly to avoid graininess. For a non-alcoholic version, substitute champagne with sparkling pink grape juice. Store covered in the refrigerator up to 3 days; avoid freezing.
Nutrition
- Serving Size: About ½ cup (120 ml)
- Calories: 120
- Sugar: 14
- Sodium: 10
- Carbohydrates: 15
- Protein: 3
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