RECIPE

Champagne & Summer Fruit Jello

Name: Champagne & Summer Fruit Jello
Cook time: 30 min
Yield: 8

Recipe Created For

2 L Saucier, Mini Cocottes

Main Course

Fruit

Cook Time

Under 30 minutes

Serving Size

Cook Mode

INGREDIENTS

3 tbsp (45 ml) powdered gelatin
1 cup (250 ml) water
1 cup (250 ml) white cranberry juice
½ cup (125 ml) sugar
1 ½ cups (375 ml) ginger ale
1 ½ cups (375 ml) Champagne or Prosecco
1 cup (250 ml) strawberries, sliced

EQUIPMENT

It’s a warm summer evening and your favourite neighbours stopped by to say hello? Invite them to try your newest concoction: Champagne and Summer Fruit Jello. The flavours and texture are delightfully fresh, and when prepared in your Saucier and served in Mini Cocottes, you’ll be dishing out a truly delicious moment.

INGREDIENTS

3 tbsp (45 ml) powdered gelatin
1 cup (250 ml) water
1 cup (250 ml) white cranberry juice
½ cup (125 ml) sugar
1 ½ cups (375 ml) ginger ale
1 ½ cups (375 ml) Champagne or Prosecco
1 cup (250 ml) strawberries, sliced

EQUIPMENT

INSTRUCTIONS

In a small bowl, combine the gelatin with ½ cup of the water.

In a 2 L Saucier, bring the remaining water to a boil with the white cranberry juice and sugar just until the sugar has dissolved. Remove from the heat and using a Revolution^® Spatula, stir in the gelatin mixture until completely dissolved. Stir in the ginger ale and Champagne and add the sliced strawberries.

Divide the mixture among 8 Mini Cocottes using a Revolution^® Ladle. Cover and refrigerate for at least 4 hours or until the jello has completely set.