29 Jan2013


Adult jello. :) What to do with leftover bubbly after a holiday party? It isn’t often I find half a bottle of bubbly amongst the bottles of wine and champagne after guests have left, but when that happens, what to do besides drink it all and wake up with a nasty hangover? You could make a champagne based sorbet, or in this case, make it into an upscale dessert with champagne flavored gelatin enveloping luscious bottled peaches.


I don’t recall the proportions, and there are many examples on the net, but this is essentially gelatin sheets softened in water, added to champagne and sugar and heated to dissolve. Then cool the liquid and fill champagne glasses with the liquid and fruit. If I had a better consisteny of liquid/gelatine, the fruit wouldn’t have all risen to the top. But after several hours in the fridge, the dessert set and it tasted pretty good… Not too sweet as the champagne was dry and crisp, but the peaches added texture, flavor and sweetness while the “gelee” or jello carried the champagne flavor. A bit maarte but really quite easy to do…



  1. Betchay says:

    Great tip! ;)

    Jan 29, 2013 | 5:39 pm


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  3. Anne :-) says:

    This is so classy…. :-)

    Jan 29, 2013 | 8:39 pm

  4. EbbaBlue says:

    Thanks, as usual gayahin ko rin itong idea na ito.

    Jan 29, 2013 | 9:28 pm

  5. Monique says:

    We almost never have left over bubbly when we do open a bottle… but if we ever do this would be a lovely idea. Maybe nectarines would work well too!

    Jan 29, 2013 | 9:29 pm

  6. Josephine says:

    Leftover bubbly is also rare in my house, but if you want the fruit all the way through your jelly (and it does look prettier) just do layering. Place some liquid and fruit in the glass, say a third of total, place in fridge till partially set, then continue on.

    Jan 29, 2013 | 10:22 pm

  7. betty q. says:

    makes a nice layer or topping as well for panna cotta…flavour the panna cotta with a touch of mango or peach purée….that is if you don’t have enough bubbly for 2 and need a chi chi dessert for 6 in square short glasses.

    Jan 29, 2013 | 11:10 pm

  8. Jean says:

    What a wonderful guilt-eraser! I’ve always winced at the prospect of sending good champagne down the drain after NYE! Maarte or not, I’m trying it. In fact, I embrace kaartehan!

    Jan 30, 2013 | 2:16 am

  9. natie says:

    Ahh..the epitome of kaartehan!! Love it!!

    Jan 30, 2013 | 2:34 am

  10. Mari of NY says:


    a bit maarte but it looks so elegant!

    Jan 30, 2013 | 11:36 am

  11. ros says:

    First thought upon seeing the refreshing pic.: “Oh, chunky bellini, Niceeeee… ”
    But a maarte “(spoonable?)jello-shot” is just as wonderful. :D

    Jan 30, 2013 | 12:43 pm

  12. Nina says:

    First time I was able to access your site, MM. Was not able to for the last 2 days.

    Jan 30, 2013 | 10:05 pm

  13. Khew says:

    Nigella’s Slut Red Raspberries in Chardonnay Jelly is far more maarte but absolutely delicious all the same especially with a dollop of vanillabean double cream. Josephine is right about the layering technique. In my case, I simply wanted the raspberries to stay at the bottom of the martini glass and the top half of the jelly to remain chardonnay in colour and without a bumpy surface.

    Jan 31, 2013 | 9:47 am

  14. Footloose says:

    Nothing slutty about this parfait of congealed champagne (though allegedly remnant of the previous night’s shindig) and fuzzy fruit fragments, I assure everyone. Very high-rent looking and chase, in fact fit as an accurate high-altitude barometer of social status even if served from a plastic charger and sans the requisite sterling parfait spoon. Unseriously speaking though, I somehow excuse that word coming from a Limbaugh rant but just too too suggestive when used in the same line with Nigella.

    Jan 31, 2013 | 11:27 pm

  15. NYC_girl says:

    Jelly Shots!! I like it a lot. You may use you’r preferred alcoholic beverage.

    Feb 7, 2013 | 1:57 am


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