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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
5 hrs 55 mins
At first glance, this elegant dessert looks just like a coupe of Champagne, poured and ready for a celebratory toast. The surprise comes when guests realize the sparkling wine has been transformed into a softly set gelatin dessert, not a drink. That playful reveal makes this treat perfect for holiday parties, New Year’s celebrations, or any occasion that calls for a little sparkle.
On top of the champagne gelatin sits a silky honey-vanilla panna cotta, adding richness and balance with a hint of floral sweetness. Each glass is finished with a cloud of whipped cream and a sprinkle of edible gold for a festive, party-ready look. Even better, this dessert can be made ahead of time, making it an ideal option for entertaining when you want something that looks impressive but is refreshingly easy to serve.
Can you make champagne gelatin desserts ahead of time?
This is a wonderful make-ahead recipe for the holidays. The champagne jelly and panna cotta layers can be assembled up to 2 days in advance and kept covered in the refrigerator. You can whip the cream up to 4 hours ahead and keep it in the refrigerator. Decorate the dessert cups with the whipped cream and sprinkles just before serving. Leftovers will keep in the refrigerator for up to 2 days, though the whipped cream may soften slightly.
What is the best sparkling wine for champagne gelatin desserts?
Use your favorite type of sparkling wine here! Champagne, prosecco, or cava all work beautifully—if you enjoy drinking it, it’s a good choice for this dessert.
Can champagne gelatin desserts be made without alcohol?
Definitely. Sparkling cider is an easy, delicious substitute. Choose a dry or lightly sweet cider—just keep in mind that the sweeter the cider, the sweeter the dessert!
What is panna cotta in champagne gelatin desserts?
Panna cotta is a classic Italian dessert that translates to “cooked cream.” It’s made from sweetened cream gently set with gelatin, resulting in a silky, custard-like texture that's often flavored with vanilla or honey.
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Ingredients
- 2 (0.25-ounce) packages unflavored gelatin
- 2 1/4 cups (18 ounces) sparkling wine (such as champagne, prosecco, or cava)
- 1/2 cup granulated sugar
- 1 tsp. lemon fresh juice
- 1 cup half-and-half
- 1/4 cup honey
- Pinch of kosher salt
- 1 tsp. vanilla extract
- 1 3/4 cups heavy cream
- 1/4 cup powdered sugar
- Gold sprinkles, for garnish
Directions
- Step 1Place 6 coupe glasses in the freezer.
- Step 2In a small bowl, stir together 3 1/2 teaspoons of the gelatin and ¼ cup of the sparkling wine. Allow the gelatin to soften for 5 minutes.
- Step 3In a medium saucepan, combine the granulated sugar and remaining 2 cups sparkling wine. Whisk the mixture over medium-low heat until steaming. Add the gelatin-wine mixture and continue to whisk, being careful not to let the mixture come to a boil, until the gelatin and sugar are dissolved. Whisk in the lemon juice and let it cool for 10 minutes.
- Step 4Divide the jelly evenly among the coupe glasses and chill until set, at least 2 hours and up to overnight.
- Step 5In a small bowl, stir together ¼ cup of the half-and-half and the remaining gelatin. Allow the gelatin to soften for 5 minutes.
- Step 6In a medium saucepan, combine the honey, salt, and remaining 3/4 cup half-and-half. Whisk the mixture over medium-low heat until steaming. Add the gelatin-half-and-half mixture and continue to whisk, being careful not to let the mixture come to a boil, until the gelatin and honey are dissolved.
- Step 7Remove the mixture from the heat and whisk in the vanilla and 3/4 cup of the heavy cream. Let cool until just warm to the touch, about 15 minutes.
- Step 8Divide the panna cotta evenly among the coupe glasses and chill until completely set, at least 3 hours and up to overnight.
- Step 9When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup heavy cream with the powdered sugar to medium-stiff peaks, about 2 minutes. Top each coupe with whipped cream to cover. Decorate with sprinkles.
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