Champagne Jell-O Flutes Are Classy AF

December 29, 2017

When one combines the elegance of Jell-o with the grace of a fancy glass of champagne, magic is bound to happen. These Jell-o flutes are just what you need to classy up your next get-together. Not only do they taste delicious, look fancy AF and are easy to make, they also contain a decadent bubbly alcohol…and that, we are grateful for.

Ingredients:
For glasses
1 lemon wedge, for rimming glass
1/4 c. gold sanding sugar, for rimming

For champagne layer
1 1/2 c. champagne, divided
1 tbsp. lemon juice
1 tbsp. sugar
3 envelopes gelatin
1/4 c. vodka

For the white layer
1 c. vodka
2 envelopes gelatin
1 c. boiling water
1 (14-oz.) can sweetened condensed milk

Steps:
1. Pour gold sanding sugar onto a small plate. Using a wedge of lemon, wet the rim of your champagne flutes. Dip in sanding sugar until rims have a solid gold coating.
2. Combine 1 1/4 cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2-3 minutes, and remove from heat.
3. Stir in remaining champagne and vodka. Transfer into a measuring cup for easy pouring.
4. Divide mixture evenly amongst 3 champagne flutes and place in the refrigerator to set, 2 hours.
5. Meanwhile, make white layer: In a large bowl or measuring cup, combine vodka and gelatin and let sit 2 minutes to bloom. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.
6. When champagne mixture is set, pour white layer on top and place back into the refrigerator to set, 2 more hours. Serve.

Jell-O Champagne Flutes
The fanciest way you will ever see Jell-O served.
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Ingredients
  1. FOR GLASSES
  2. 1 lemon wedge, for rimming glass
  3. 1/4 c. gold sanding sugar, for rimming
  4. FOR CHAMPAGNE LAYER
  5. 1 1/2 c. champagne, divided
  6. 1 tbsp. lemon juice
  7. 1 tbsp. sugar
  8. 3 envelopes gelatin
  9. 1/4 c. vodka
  10. FOR THE WHITE LAYER
  11. 1 c. vodka
  12. 2 envelopes gelatin
  13. 1 c. boiling water
  14. 1 (14-oz.) can sweetened condensed milk
Instructions
  1. Pour gold sanding sugar onto a small plate. Using a wedge of lemon, wet the rim of your champagne flutes. Dip in sanding sugar until rims have a solid gold coating.
  2. Combine 1 1/4 cups champagne, lemon juice and sugar in a saucepan. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2-3 minutes, and remove from heat.
  3. Stir in remaining champagne and vodka. Transfer into a measuring cup for easy pouring.
  4. Divide mixture evenly amongst 3 champagne flutes and place in the refrigerator to set, 2 hours.
  5. Meanwhile, make white layer: In a large bowl or measuring cup, combine vodka and gelatin and let sit 2 minutes to bloom. Add water and stir until gelatin dissolves completely. Pour in sweetened condensed milk and whisk to combine.
  6. When champagne mixture is set, pour white layer on top and place back into the refrigerator to set, 2 more hours. Serve.
SaucyRecipes.com | It's All In The Sauce http://saucyrecipes.com/
Recipe courtesy of Delish

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