Grapes in Pink Champagne

You’ll need
  • – 3 bunches of grapes;
  • – 300 ml of pink champagne;
  • – 5 pcs of sheet gelatin.

Soak the leaf gelatin in cold water for 10 minutes.


Pour into a glass of 300ml pink champagne, put in the microwave for 30 seconds to warm up at full power.


Put in a glass with champagne squeezed from water gelatin, stir until completely dissolved. At the same time, the champagne will cool a little. If the foam is formed on top, just remove it with a spoon – with it the dessert will not look so beautiful.


Spread bunches of grapes on molds, pour jelly champagne. Remove the molds for 4 hours in the refrigerator, you can all night, the main thing is that the dessert is well frozen.


Before serving, lower the moulders for a couple of seconds into hot water, then gently pull over a bunch of grapes, pull out the jelly. With jelly grape bunches, serve any soft cheeses, pâteau tartlets and champagne.

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