Blueberry Champagne Jelly
Remember jello molds? They do not do justice to those that have champagne! In just 10 minutes, your work for this simple and elegant dessert is finished, letting fresh blueberries and their juice sparkle with the addition of bubbly.
Yield: 6-8 servings
Prep: 10 minutes
Chill: 4 hours
2 pints fresh Bow Hill Blueberries
1 cup Bow Hill blueberry juice, plus additional ½ cup
1 ½ cups champagne, chilled
3 packets of gelatin plus 2 tbsp of water
½ cup sugar
Rind of 1 lemon
In a small bowl, soften the gelatin by mixing it with the water. Set aside and allow to congeal, about 5 minutes. Using a vegetable peeler, peel strips of rind from the lemon. In a small saucepan warm ½ cup of the juice, sugar, lemon rind and gelatin until the sugar is dissolved. Pull from heat, pour into a large bowl and let cool for 10 minutes. Discard the lemon rind. Add the champagne and remaining 1 cup of blueberry juice.
Place the fresh blueberries in the bottom of a 9”x5” loaf pan. Pour the jelly mixture over the berries. Place in the refrigerator and chill for at least 4 hours.
To remove from the pan, place the pan in warm water just long enough to soften the edges of the jelly, 10-20 seconds or so. Invert over a serving plate. Slice and serve with chantilly cream.
Products Featured in this Recipe
Mix it or Take a Shot. We cold press over 500 Organic Heirloom blueberries into each 16 oz glass bottle (double that for the 32 oz). Our pasteurized blueberry juice...