Champagne Jelly Shots
The End of the World has come, and you’ve decided to throw a party. What better way to celebrate than to serve these pretty little things? Okay, there are many other alternatives, but these are just fun to make!
For the champagne, I recommend the Veuve Clicquot Brut Yellow Label. Just kidding! I used the cheapest bottle of sparkling wine that I could find. But heck, it’s the apocalypse, so do whatever you wish.
Champagne Jelly Shots (inspired by these)
2/3 cup water
juice of 1 lemon
1/4 cup sugar
2/3 cup champagne, chilled
1/3 cup brandy
2 envelopes plain gelatin
1/4 cup coarse sugar (silver and white)
zest of 1 lemon
1/2 teaspoon Angostura aromatic bitters
Pour the water and lemon juice into a medium sauce pan. Sprinkle with gelatin. Let this stand undisturbed for a couple of minutes.
Add sugar. Heat over low heat, stirring constantly until the gelatin dissolves. Remove from heat. Stir in the champagne and brandy. Pour into a 8″x4″ loaf pan and refrigerate until the jelly has set.
When you are ready to serve, combine the sugar and lemon zest in a small bowl. Set aside while you unmold the jelly block.
Loosen the jelly by running a knife along the edges of the pan. Carefully dip the pan about half way in a sink full of hot water for about 5 seconds. Place a chilled serving platter on top and invert.
Using a thin knife, slice into squares. Brush the tops with the bitters and coat with the lemon sugar mixture. Cheers!