Valentine Strawberry Champagne Shots (Printer-Friendly)

Sparkling strawberry and champagne dessert, chilled and topped with fresh slices and cream.

# What You Need:

→ Base

01 - 1 cup champagne or sparkling wine
02 - 1/2 cup cold water
03 - 1/2 cup strawberry puree from fresh or frozen strawberries
04 - 2 tablespoons granulated sugar
05 - 2 envelopes unflavored gelatin

→ Garnish

06 - 6 fresh strawberries, sliced
07 - Edible glitter or gold sprinkles, optional
08 - Whipped cream, optional

# Directions:

01 - In a small saucepan, combine cold water and gelatin. Let sit for 5 minutes to allow gelatin to bloom and absorb the liquid.
02 - Gently heat the saucepan over low heat, stirring constantly, until gelatin dissolves completely. Do not allow the mixture to boil.
03 - Stir in the granulated sugar until fully dissolved. Remove the saucepan from heat.
04 - In a mixing bowl, combine strawberry puree and champagne. Slowly whisk in the gelatin mixture until fully incorporated and smooth.
05 - Pour the mixture evenly into 18 shot cups or silicone molds, filling each to the same level.
06 - Refrigerate for at least 3 hours, or until the gelatin is completely set and firm to the touch.
07 - Before serving, top each shot with a strawberry slice, a dollop of whipped cream, and a sprinkle of edible glitter or gold sprinkles if desired. Serve chilled.

# Expert Suggestions:

01 -
  • They're deceptively simple to make but look like you spent hours in the kitchen, which is honestly the best kind of recipe.
  • The champagne stays bubbly and bright in the jello itself—no flat, sad gelatin, just pure celebration in every bite.
  • You can prep them hours ahead and forget about them until the moment you need them, which is how all party food should work.
02 -
  • The champagne will flatten slightly during setting, which is completely normal and honestly part of the charm—you still get that wine flavor and a hint of effervescence in the chew.
  • Room-temperature gelatin mixture added to cold champagne is the trick that keeps the bubbles alive instead of dying the moment they meet the gel.
  • If your jello doesn't set, you either didn't wait long enough or your gelatin was old—gelatin loses potency over time, so check the expiration date if you've had a box hanging around.
03 -
  • Chill your mixing bowl and champagne beforehand—a cold bowl keeps the gelatin from setting too quickly while you're whisking everything together.
  • If you accidentally let the gelatin get too warm, don't panic; just let it cool to room temperature before combining with the champagne, and you'll still get a perfect set.
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