This twist on a traditional French dessert makes a refreshing champagne treat.
These grown-up jello shots feel fancy and taste delicious – but they’re a breeze to whip up. I used Elderflower cordial but feel free to use anything that pairs with champagne, peach puree or pomegranate juice work would be great.
- Heat the elderflower cordial in a stove-top pan. You want the cordial to be hot but not boiling.
- Add two packets of gelatin to the liquid and whisk the two together until the gelatin dissolves. This should take about 30 seconds to a minute of continuous whisking.
- Whisk in the champagne.
- Transfer the mixture into a measuring cup or something that will make it easy to pour. Pour the mixture into disposable champagne coupes. If you don’t have disposable glasses try regular glasses or large ice cube trays.
- Add raspberries or any other garnish to your glasses before refrigerating for at least an hour.