Champagne Gelée with Strawberries

Name: Champagne Gelée with Strawberries
Prep time: 15 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 3 cups Champagne, Prosecco, or Cava; 4 1/2 teaspoons powdered unflavored gelatin; 6 tablespoons granulated sugar; 12 ounces strawberries; 2 teaspoons granulated sugar

Dessert Dinner Party Champagne Strawberries Easy Academy Awards Cava Gelatin Granulated Sugar

Save (3)

Rate

4 to 6 servings Easy

Total: 1 hr 15 min Active: 15 min

0 Ratings

Ingredients (5)

For the gelée:

3 cups Champagne, Prosecco, or Cava
4 1/2 teaspoons powdered unflavored gelatin
6 tablespoons granulated sugar

For the macerated strawberries:

12 ounces strawberries
2 teaspoons granulated sugar

Try Amazon Fresh

Nutritional Information

Calories208
Fat0.26g
Saturated fat0.01g
Trans fat0g
Carbs30.39g
Fiber1.7g
Sugar26.18g
Protein2.86g
Cholesterol0g
Sodium11.64mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Elegant and cool, simultaneously old-fashioned and modern, this sophisticated yet unpretentious Champagne gelée from the Tartine All Day cookbook is incredibly simple, but yields such impressive results. A good Champagne, Prosecco, or Cava is lightly sweetened and barely set with gelatin, for a refreshing and beautiful jewel of a dessert. (Learn how to open a Champagne bottle for best results; it applies to any type of sparkling wine.) At the height of strawberry season, some gently macerated fresh berries are a perfect partner, like red rubies nestled atop the glittering diamonds of the cubed gelée, but feel free to try other fruit that’s in season, or one of the variations (Lillet and Orange Gelée, or Campari and Raspberry Gelée) noted in the cookbook. And some fresh whipped cream never hurts!

For more ways to make the most of strawberries, check out our Strawberry Whipped Cream Cake recipe, or our Slushy Strawberry Vodka Lemonade recipe.

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.

Photography credit: Paige Green © 201

from: Tartine All Day by Elisabeth Prueitt

Get The Cookbook

Tartine All Day

Modern Recipes for the Home Cook

by Elisabeth Prueitt

Save

Buy Now

What to buy

Schott Zwiesel Air Coupe Glasses,$18 - $108 at Sur La Table

These delicate but dishwasher-safe coupe glasses are just as great for serving elegant desserts as they are for sipping actual Champagne (and other cocktails).
See It ›

Instructions

1Pour 1/4 cup of the Champagne, Prosecco, or Cava into a small saucepan and sprinkle the gelatin evenly over the top to bloom. (It will become soft and absorb the liquid.) Heat the mixture over low heat, stirring constantly, until the gelatin dissolves completely.
2In a large bowl, mix 6 tablespoons of sugar into the remaining 2 3/4 cups of Champagne, Prosecco, or Cava. It will foam, but the bubbles will subside after a minute. Stir in the gelatin mixture, making sure it is evenly incorporated. Pour into a square or rectangular container so the liquid is about 1 to 2 inches deep. Cover and chill in the refrigerator until set, about 1 hour. The longer it chills, the more set it will become.
3Just before serving, hull and slice the strawberries. Toss with 2 teaspoons of sugar and let macerate for a few minutes. The sugar will pull some juice out of the berries. Toss a few times to coat in the juices.
4Use a knife to cut the set gelée in a crosshatch pattern in order to create small cubes. Arrange the cubes in 4 to 6 dessert glasses or small serving bowls. Top with the macerated strawberries and serve.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.