These Champagne Elderflower Jello Cups are light, floral, and positively sparkling – an easy, make-ahead New Year’s Eve dessert worthy of a midnight celebration.
Every New Year’s Eve, I invite a small group of friends over and set out plenty of food so we can snack our way toward midnight. The night always unfolds slowly – refilling glasses, exchanging gifts, and pausing now and then to take stock of the year that’s ending. We revisit the peaks and valleys – every year has them. It feels a bit ceremonial, kind of like a champagne toast.
This year, I wanted to make a New Year’s Eve dessert that felt easy and make-ahead, but still a little special. With just a handful of ingredients, these Champagne Elderflower Jello Cups turned out to be exactly right.
They taste light and softly boozy, with a gentle floral note that lingers. Make them a day ahead, cut them into small pieces, and spoon them into champagne flutes just before serving. Part cocktail, part dessert, they feel right at home after dinner or at midnight.
How to Make Champagne Elderflower Jello
Instead of true champagne, I use prosecco. It’s more affordable, readily available, and still delivers that crisp, celebratory sparkle. ( is my usual pick.) Paired with elderflower liqueur, the flavor feels refined without being too heavy. Along with some sugar and unflavored powdered gelatin, you’ll have this treat whipped up in no time. This is the kind of ingredient list that feels manageable, even on short notice.
Make the Jello Mixture
Start by blooming the gelatin in cold water, which helps it dissolve smoothly later. Just sprinkle it over cold water. As it stands, it will turn into a firm, opaque disk in the bottom of the bowl. While it blooms, warm 1/2 cup of the prosecco with 1/2 cup of sugar over low heat, stirring just until the sugar dissolves.
Meanwhile, combine additional prosecco and elderflower liqueur in a bowl or pitcher and set it aside. Once the prosecco/sugar mixture dissolves, stir in the bloomed gelatin and whisk until it melts completely. The mixture will turn clear and smooth, with no visible granules.
Refrigerate and Cube
Next, pour the warm gelatin mixture into the pitcher with the prosecco and elderflower liqueur mixture. Stir gently then strain everything into a pan. Straining removes most of the bubbles and helps achieve a clear jelly. If you prefer, you can strain it through cheesecloth which will remove practically all of the bubbles!
After chilling for about 4 hours, the jelly will be firmly set. Cut it into very small pieces using a small sharp knife and carefully lift the cubes with a spatula. The texture feels delicate and spoonable. Perfect for serving in stemware!
Champagne Elderflower Jello Cups FAQ
Can Champagne Elderflower Jello Cups be made ahead? Yes. You can make the jello up to 48 hours ahead and refrigerate it uncut. Cut and assemble in champagne flutes just before serving. You can also cut it in advance, portion into flutes, and store covered. However, over time the cubes will settle together, making them less distinct in the glass.
Is prosecco or champagne better for jello? Both work, but prosecco is more affordable and consistently crisp. Choose a prosecco you enjoy drinking because its flavor carries directly into the finished jello.
Does champagne jello contain alcohol? Yes. This recipe contains alcohol. Gently warming the prosecco dissolves the sugar and gelatin but does not cook off the alcohol.
Can I make champagne jello without elderflower liqueur? Yes. You can replace the elderflower liqueur with additional prosecco. The jello will remain sparkling and lightly sweet, without the floral notes.
How long does champagne jello last in the refrigerator? Store champagne jello covered in the refrigerator for up to 48 hours after cutting.
How should champagne jello be served? Serve finely cut pieces in champagne flutes or coupe glasses. Clear stemware highlights the sparkle and keeps the presentation toast-worthy.
I serve these jello cups in clear champagne flutes or coupe glasses so the jewel-like cubes catch the light. Because the flavor is light and balanced, I keep the presentation simple. However, you could make this slightly more indulgent with a dollop of freshly whipped cream on top.
Happy New Year, friends!
Related recipe:
Champagne Elderflower Jello Cups
Equipment
- 4 standard size champagne flutes
Ingredients
Instructions
- Pour the cold water into a small bowl. Sprinkle the gelatin evenly over the surface and let stand for 5 minutes, until fully bloomed.
- In a small saucepan, gently warm ½ cup of the prosecco with the sugar over low heat, stirring until the sugar dissolves. Do not let the mixture boil.
- Remove from heat and stir in the bloomed gelatin until completely melted and smooth.
- In a heatproof pitcher, combine the remaining 1½ cups prosecco with the elderflower liqueur.
- Slowly pour in the warm gelatin mixture, stirring gently to combine.
- Sieve the mixture through a fine-mesh strainer into an 11×7-inch dish (or a similarly sized shallow dish).
- Refrigerate for 3–4 hours, or until fully set.
- Once set, use a small, sharp knife to cut the jello into 3/4- to 1-inch pieces.
- Gently loosen with a spatula and spoon the pieces into champagne flutes or coupe glasses. Serve chilled.
Notes
Source: http://feeds.feedburner.com/SprinkleBakes
