Sparkling Raspberry Gelatin

Blogger Cheri Liefeld of Adventures in the Kitchen updates a childhood favorite into a bubbly adult dessert.

  • Prep Time 30 min
  • Total Time 6 hr 0 min
  • Servings 4

Ingredients

Raspberry Layer

1
box (4-serving size) raspberry-flavored gelatin
1
cup boiling water
1
cup cold water
16
fresh raspberries

White Chocolate Layer

1
cup whipping cream
4
oz white chocolate baking bars or squares, finely chopped
3
tablespoons sugar
2
teaspoons unflavored gelatin
1/2
cup milk

Champagne Layer

2
cups champagne or sparkling wine
3
tablespoons sugar
1
envelope unflavored gelatin
  • 1 In medium bowl, place raspberry gelatin. Pour boiling water over gelatin and stir until dissolved. Add cold water; stir until well combined. Cool slightly. Place 4 raspberries in each of 4 champagne glasses; fill each glass about one-third full with raspberry gelatin. Refrigerate until set, about 1 hour.
  • 2 In small saucepan, heat whipping cream, white chocolate and 3 tablespoons sugar over medium heat until chocolate is melted. Remove from heat; cool. In small bowl, sprinkle 2 teaspoons unflavored gelatin over milk; stir until gelatin is dissolved. Pour milk mixture over cooled white chocolate mixture; stir until blended. Pour over raspberry layer in each glass. Refrigerate until set, about 30 minutes.
  • 3 In small saucepan, heat 1 cup of the champagne and 3 tablespoons sugar to boiling. Remove from heat; cool. In small bowl, sprinkle 1 envelope unflavored gelatin over remaining 1 cup champagne; stir until gelatin is dissolved. Pour gelatin mixture over cooled champagne mixture; stir until blended. Pour over white chocolate layer in each glass. Refrigerate 4 hours or overnight.

Expert Tips

To get a clean pour into the champagne glass, place a small funnel at the top of the glass.

Garnish the glasses with additional fresh raspberries, if desired.