Champagne by the Spoonful

1. 1

   Rinse and pat dry two champagne flute glasses.

2. 2

   In a small saucepan, heat 1/4 cup champagne with sugar and gelatin until sugar and gelatin dissolve, and mixture comes to a simmer.

3. 3

   Remove from heat, and pour into a heatproof glass or measuring cup; add in remaining chilled champagne, chill until mixture just begins to mound on a spoon (about 1 or 2 hours).

4. 4

   Drop a couple of berries into each flute glass.

5. 5

   Pour in enough of the gelatin mixture to fill glasses (about halfway), taking care not to dribble down sides of glass.

6. 6

   Drop in a few more berries.

7. 7

   Divide the remaining gelatin mixture between the two glasses, and drop in a couple of more berries.

8. 8

   Using a fork, gently push the berries to varying depths.

9. 9

   Place the glass flutes in the refrigerator until gelatin is completely set (about 1-2 hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.