Sparkly Champagne Gelatin
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Martha Stewart Weddings, Winter 2010
- Yield Serves 24
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Ingredients
- 12 cups brut Champagne or sparkling wine (4 bottles)
- 2 cups sugar
- 8 envelopes unflavored gelatin
- Whipped cream, for serving
Directions
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Bring 6 cups Champagne and the sugar to a boil in a medium pan, stirring to dissolve sugar. Remove from heat; let cool. Mix remaining 6 cups Champagne and gelatin in large bowl. Let stand until softened. Stir in sugar mixture. Chill until set, at least 6 hours or overnight. Scrape gelatin with a serving spoon, and place in serving bowl; serve with whipped cream.
I made this last night to test it out before the big day but quartered the recipe. I checked on it today and my gelatin is still liquid. Not sure what went wrong but I sure am disappointed to have wasted a bottle of bubbly. Did reducing the quantities affect it?