Champagne Gelée with Strawberries

In the past year my love and appreciation for wine has grown exponentially thanks to Marissa A. Ross. She rightly points out in Wine. All the Time., there is really no bad time for bubbles, and I fully agree. With Champagne, Prosecco, Cava, brut rosé, there’s just so much fun to be had. Normally a glass is all I need to enjoy, but I came across this playful variation on strawberries and Champagne and just couldn’t resist trying it out!

This is a very easy recipe and the genius of it is its simplicity. The flavor and much of the sweetness of the gelée comes from the Champagne itself. While I’m not really into Valentine’s Day myself, I do enjoy a good homemade celebration and I think this could be a perfect sweet ending to a celebratory meal. I love this sophisticated play on a childhood favorite dessert and can’t wait to try other flavor combinations in the future.

Prep 15 minutes
Cook 5 minutes
Yield 4-6 servings

Ingredients

For the gelée:

3 cups (710 ml) Champagne, Prosecco, or Cava, divided
4½ tsp. powdered unflavored gelatin
6 tbsp. (90 grams) granulated sugar

For the berries:

16 oz. (320 grams) fresh strawberries, hulled and sliced
1 tbsp. granulated sugar

Directions

01
Pour ¼ cup (60 ml) of the Champagne into a small saucepan. Sprinkle the gelatin evenly over the surface to bloom. Heat the mixture slowly over low heat, stirring constantly, until the gelatin dissolves completely.
02
Pour the remaining 2¾ cups (650 ml) Champagne into large bowl or liquid measuring cup. Add in the sugar. It will foam but the bubbles will die down after a minute or so. Gently stir in the gelatin mixture, taking care to ensure that it is evenly incorporated. Pour the mixture into a square or rectangular container so that the liquid is about 1 to 2 inches deep. Cover and chill in the refrigerator until set, at least 4 hours.
03
Before serving, combine the sliced berries in a bowl. Toss with the sugar and let macerate for about 15-20 minutes to draw out some of the juices.
04
To serve, cut out cubes of the gelée with a knife or simply scoop out irregular bite sized pieces with a spoon and place in serving dishes. Top with some of the berries and their juices. Serve.

Source

slightly adapted from Tartine All Day by Elisabeth Prueitt