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Sparkling Champagne and Strawberries

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Sparkling Champagne and Strawberries

Sparkling Champagne and Strawberries
Angie Cao
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total prep
Reprinted with permission from Hello, Jell-O!: 50+ Inventive Recipes from the Jello Mold Mistress by Victoria Belanger, 2012. Published by Ten Speed Press, a division of Random House, Inc.



  • In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
  • Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened (see tips below). Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm (see tips below). Unmold and serve.

  • Tips for thickened gelatin: The gelatin should be the consistency of an extremely dense pudding. Keep it in the fridge for approximately 1 hour and 30 minutes (depending on the volume, thickness, and chilling temperature).

    Tips for firm gelatin: The gelatin should not stick to your finger if you touch it; be immobile. Keep it in the fridge for a minimum of 3 hours for individual molds, and at least 5 hours or overnight for 8- to 12-cup molds.