2017 Champagne Jellies
Even your champagne is celebrating the New Year! Amaze your guests with floating 2017 jellies in their champagne glasses!
- 2017 Jellies:
- 3 tablespoons powdered gelatin
- 1/4 cup cold water
- 1 cup water
- Food coloring
- Champagne Jelly:
- 2 tablespoons powdered gelatin
- 1/4 cup cold water
- 1/2 cup water
- 2 tablespoons sugar
- 2 cups champagne
- Edible glitter or luster dust
- Corn syrup
- Make the 2017 Jellies: Sprinkle the gelatin into 1/4 cup cold water and allow to develop for 5 minutes. Pour the remaining 1 cup water into a boil and bring to a simmer. Add the gelatin and whisk to dissolve. Pour into as many containers you like (shallow containers are best, but not required) and dye them different colors. Transfer the containers to the fridge and allow to fully set, about 1hour. Run a knife around the edges of the containers and remove the jellies in one piece. If the jellies are too thick, simply slice them into 2 layers. Use small number cookie cutters to cut out 4 sets of 2017. Set aside.
- Make the champagne jelly: Sprinkle the gelatin into 1/4 cup cold water and allow to develop of 5 minutes. Pour 1/2 cup water and sugar into a pot and bring to a simmer. Add the gelatin and whisk until dissolved. Cool the mixture until it is room temperature but still liquid, then add 2 cups champagne. Whisk well.
- To assemble: Place the champagne glasses tilted on their sides into baking dishes lined with dish towels. The towels will keep them from shifting. Stick the 2017 jellies onto the inside of the glasses, making sure that they are not backwards when looking from outside the glass. Transfer the baking dishes into the freezer and slowly pour just enough champagne jelly into the glasses to surround the 2017 jellies. If they start to float away, simply move them back in place with a chopstick or skewer. Freeze until the jelly is fully set and the glasses can be turned upright with the jelly staying intact. Stand the glasses upright in the fridge and fill the glasses with the remaining champagne jelly. Refrigerate until the jelly has set, 1-2 hours.
- To make the jellies a little more fancy, dip a food-safe paintbrush into some corn syrup and spread a thin layer onto the rims of the glasses. Dust some edible glitter or luster dust on top for some extra sparkle, and enjoy!