FRENCH 75 CHAMPAGNE JELLO SHOTS WITH CHAMPAGNE FOAM
CHAMPAGNE JELLO SHOTS … aka a cocktail suspended in mid-bloom.
These French 75 Jello shots hold all the sparkle of the original. They capture the brightness of fresh lemon, the delicate warmth of botanical gin, and the crisp elegance of champagne, all suspended in a glistening, softly set jello shot. A whisper of champagne cream floats above, like the foam on a just-poured glass. They are elegant, effervescent, and made for toasts you’ll remember. Just don’t expect a clink when your bites meet.
FRENCH 75 CHAMPAGNE JELLO SHOTS WITH CHAMPAGNE FOAM
Yield: 12-18 Depending On How You Cut Them
Prep time: 45 MinCook time: 30 MinInactive time: 6 HourTotal time: 7 H & 15 M
Bubbly bites bring that hint of childhood nostalgia to all adult celebrations.
Ingredients
FRENCH 75 GELÉE (BOTTOM LAYER)
CHAMPAGNE FOAM CREAM (THIN TOP LAYER)
KITCHEN TOOLS
Instructions
TO MAKE THE CHAMPAGNE GELEE LAYER
- Bloom the gelatin by sprinkling it over cold water in a heatproof bowl. Let sit for 5–7 minutes until it looks like a soft gel cloud.
- In a small saucepan, combine lemon juice, sugar, water, and gin. Warm gently over medium-low, stirring until sugar dissolves but don’t let it boil.
- Pour the hot gin-lemon mixture over the bloomed gelatin. Stir until fully dissolved and smooth.
- Let cool for 10–15 minutes, until lukewarm (think body temperature).
- We are going to add champagne and trap its bubbles. To do so, slowly pour the very cold champagne down the side of the bowl. With a wooden spoon, stir once or twice very gently.
- Pour the mixture into your container. After 30–60 seconds, give it one delicate tap to release big bubbles.
- Chill uncovered in the fridge for 15–20 minutes to preserve that fizzy look. Then cover and refrigerate at least 3 hours, ideally overnight.
TO MAKE THE CHAMPAGNE FOAM CREAM (THIN TOP LAYER)
- Simmer champagne in a small saucepan until reduced to 3 tablespoons. Transfer to a small bowl to cool completely.
- Bloom the gelatin by sprinkling it over cold water in a small bowl. Let sit for 3–4 minutes.
- In a clean saucepan, gently heat heavy cream and sugar until just steaming, do not boil.
- Remove from heat and stir in the bloomed gelatin until smooth and fully dissolved.
- Add the cooled champagne reduction and stir to combine.
- Let the cream mixture cool for 2–5 minutes, stirring occasionally, until slightly thickened but still pourable.
- Slowly pour over the fully set gelée layer. Pour onto the back of a spoon to keep the bottom layer undisturbed.
- Cover and refrigerate for 1–2 hours, until softly set.
TO CUT & SERVE
- For clean cuts, freeze the container for 5 minutes before slicing.
- Use a warm knife to cut into cubes making sure to wipe you knife clean between cuts to keep your cuts clean.
