Friday, November 9, 2012

cocktail hour: not your mother's jello shot

Usually I find a cocktail that I want, then work back to a space where I would feel at home imbibing said cocktail. But when I saw this beautiful dining room with its ombre drapes, I was inspired to create a cocktail fit for a princess. Well, Marie Antoinette to be exact. The French love of blue interiors plus the glamour of this space seems a perfect fit.

Image via Coco Cozy

Image via wikipedia

It is a little known fact that the first champagne gelee (it just sounds classier than "champagne jello shot" - leave it to the French) was served at the court of Marie Antoinette, and it was made with champagne - mais bien sûr. 

Recipe below the break.


  • 5 tablespoons cold water
  • 3 packages unflavored gelatin (about 3 tablespoons total)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup orange muscat dessert wine
  • 1 1/4 cups Champagne
  • 1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

  • Directions:

  1. Combine 5 tablespoons cold water and gelatin in a bowl; let stand 5 minutes. 
  2. Combine sugar, water, and wines in a saucepan over medium heat. Simmer until sugar has disolved, then add gelatin, and whisk until disolved. 
  3. Cook 1 minute; remove from heat, and pour through a sieve into a 9x13 glass baking dish. Let cool completely.
  4. Cut and peel pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8 to 1/4 inch thick slices. Arrange in a single layer over the gelatin mixture. 
  5. Refrigerate (uncovered) overnight. 
  6. To unmold, run a knife around the edge of the dish. Coax the gelatin from the sides with an offset spatula. Invert onto a cutting board, trim edges, and cut into 1 1/4 inch squares. 
  7. Refrigerate up to 1 day, or serve immediately!

Recipe and image via Martha Stewart

No comments:

Post a Comment