Celebrating with Friends

Champagne Jelly Cups with white chocolate cream


Things are getting fancy now. If serving champagne isn’t quite enough, try jellifying it and topping it with white chocolate cream to give your friends and family a celebration they won’t forget in a hurry.



  • 600ml / 20.28oz champagne
  • 50ml / 1.69oz milk
  • 500ml /16.90oz whipped cream
  • 125g / 4.40oz granulated sugar
  • 40g / 1.41oz powdered sugar
  • 120g / 4.23oz white chocolate
  • 14 gelatin leaves
  • Mark of 1 ½ vanilla pod
  • Eatable glittering gold powder and a lime for decoration


Layer 1: For the first part of the champagne jelly, soak 5 gelatin sheets in cold water. Boil 75ml / 2.53oz water and 75g / 2.65oz sugar on the side and simmer until sugar is dissolved. Squeeze gelatin and dissolve in the hot sugar water while stirring. After about 10 minutes of cooling time, gradually stir in 350ml / 11.83 oz of the champagne. Divide the jelly among the glasses and chill for at least 4 hours. Tip: For a slanted layered pattern, slant the glasses while chilling. This is best done in an egg carton.

Layer 2: For the white chocolate cream, bring cream, milk, sugar and vanilla pulp from a vanilla bean to a boil in a saucepan. Then break the chocolate into small pieces and add gradually, stirring until melted. Then soak 6 gelatin sheets in cold water. Pour some of the whipped cream and milk mixture into another saucepan. Squeeze the gelatin leaves and dissolve them in it. Then remove first pot from heat and quickly stir in gelatin mixture. Be careful not to let the cream-cream boil. Let the cream-gelatin mixture stand for about 20 minutes.

Then the cream can be poured on the first champagne jelly layer and must be refrigerated for at least 4 hours.

Layer 3: For the second part of the champagne jelly, soak the remaining gelatin in cold water. As well as the remaining water and sugar bring to a boil and simmer again until the sugar has dissolved. Squeeze the gelatin and dissolve it in the hot sugar water while stirring and let it cool for 10 minutes. Then stir in the remaining champagne and the vanilla pulp.
Carefully pour the champagne jelly over the white chocolate cream and refrigerate again for at least 4 hours.

Last but not least, our glass gets a gold rim for decoration, for this moisten the rim of the glass with a lime, put the gold powder on a plate and carefully dip the rim of the glass.


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