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Champagne Gelée with Strawberries

Photo: Paige Green
Active time 10 mins
Total time 1 hr, 10 mins
Yield

Serves 6 (serving size: about 1/2 cup gelatin and 1/3 cup strawberries)

This year for Mother's Day, make Mom what she really wants--a beautiful, seasonal dessert that's basically Champagne in a bowl. Unlike some classic gelatin desserts, this one--relying on a high-quality sparkler--is quite elegant. You can cut the set gelée into a crosshatch pattern for small cubes that "look like sparkly diamonds in the bowl," says Prueitt.

Ingredients

  • 3 cups Champagne, prosecco, or cava, divided
  • 4 1/2 teaspoons powdered unflavored gelatin
  • 6 tablespoons plus 2 tsp. sugar, divided
  • 1 pt. strawberries

Nutrition Information

  • calories 160
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 20 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 4 mg
  • calcium 9 mg
  • sugars 16 g
  • Est. Added Sugars 14 g

How to Make It

  1. Pour 1/4 cup Champagne into a small saucepan; sprinkle gelatin evenly over top. (It will become soft and absorb the liquid.) Heat mixture over low, stirring constantly, until gelatin dissolves completely.

  2. In a large bowl, combine 6 tablespoons sugar and remaining 2 3/4 cups Champagne. It will foam, but the bubbles will subside after a minute. Stir in gelatin mixture, making sure it is evenly incorporated. Pour into a square or rectangular container so that the liquid is about 1 to 2 inches deep. Cover and chill in refrigerator until set, about 1 hour. The longer it chills, the more set it will become.

  3. Shortly before serving, hull and quarter strawberries; toss with remaining 2 teaspoons sugar. Let stand 5 minutes, tossing occasionally to coat strawberries in juices.

  4. Once gelée is set, use a knife to cut it into a crosshatch pattern in order to create small cubes. Top gelée cubes with macerated strawberries and serve.

Tartine All Day: Modern Recipes for the Home Cook, Lorena Jones Books, $40, copyright 2017.