Champagne by the Spoonful Recipe
1 1/4 C. champagne, chilled, divided
1/4 C. granulated sugar
1 t. unflavored gelatin
1/4 C. fresh raspberries
Rinse and dry two champagne flutes. In a small saucepan, heat 1/4 cup champagne with sugar and gelatin until sugar and gelatin dissolve and mixture comes to a simmer. Remove from heat and pour into a heatproof glass measuring cup. Add remaining chilled champagne. Chill until mixture just begins to mound on a spoon, one to two hours.
Drop a couple of berries into each champagne flute. Pour in enough of the gelatin mixture to fill the flutes about halfway, taking care not to dribble down the sides of the glass. Drop in a few more berries. Divide the remaining gelatin mixture between the two glasses, and drop in a couple of more berries.
Using a fork, gently push the berries to varying depths. Place the flutes in the refrigerator until gelatin is completely set, 1 to 2 hours.
Makes 2 servings
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