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TIP OF THE DAY: Champagne Gelatin (Not Jell-O) Shots

Champagne Jell-O Shots

Champagne Jell-O Shots Recipe

Champagne Gelatin Shots

[1] Erica’s Sweet Tooth found fancy picks to decorate her champagne gelatin shots. We could only find these at Ali Express, but we did find others with jewel-like accents and these with faux pearls. Plus, instructions to make your own. [2] Coucou Jolie used a star-shape ice cube mold to make stars. You can stir edible gold glitter stars into the mix before setting, or put them in the mold first, so they’ll create a garnish on top. [3] Got Pop Rocks? They do at Shimmy Shimmy Cake, a custom cakery in Austin, Texas.

 

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.
 
RECIPE #1: CHAMPAGNE JELL-O SHOTS

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

  • 10 ounces plus 5 ounces Champagne (or better yet, Cava, Prosecco or other reasonably-priced sparkling white wine)
  • 1 tablespoon sugar
  • 3 envelopes Knox plain gelatin
  • Optional garnish: white or other color sparkling sugar
  •  
    Preparation

    1. PLACE the sugar and 10 ounces of the 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.
     
    RECIPE #2: CHAMPAGNE GELATIN SHOTS WITH POP ROCKS

    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!”

    Ingredients

  • 1/2 cup creme soda
  • 1/2 cup sparkling wine
  • 2 envelops of unflavored gelatin
  • 1 cup Pinnacle Whipped Vodka
  • Preparation

    1. COMBINE the soda and sparkling wine in a small sauce pan 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 disolves (about 5 minutes). Remove from the heat and stir inthe vodka.

    3. POUR into a square baking dish (a cake pan is fine). Refrigerate until firmly set 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.


      




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