Blueberry Champagne Jell-oh! (Oh, hello!)
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 ½ cups Organic Heirloom Blueberry Juice
1 ½ cups champagne, chilled
3 packets gelatin plus 2 tablespoons water
½ cup of sugar
Rind of 1 lemon
In a small bowl, soften the gelatin by mixing it with the water. Set aside and allow to congeal for 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” x 5” loaf pan or shaped mold that can hold 45 cubic inches. 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 or jello mold 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
The pure juice from a blend of Rubel and Jersey blueberries harvested from bushes planted in 1947; a distilled essence of the true blueberry. Served by four James Beard Award winning chefs...