| Level: | Easy |
| Total: | 18 min |
| Prep: | 15 min |
| Cook: | 3 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 (750 ml) bottle sparkling wine
- 9 packages unflavored powdered gelatin
- 5 cups ginger beer
- 3 tablespoons sugar
Instructions
- In a non-reactive bowl, combine gelatin and champagne. Bloom for five minutes. In a small saucepan, bring ginger beer and sugar to a boil. Remove from heat and stir into gelatin mixture to dissolve. Pour into a 9-cup face mold. Refrigerate overnight to set.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 168 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 18 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |
Reviews
No no no! The technique here is completely different from what Alton reccomends on the show, and with good reason! I tried it this way, and the gelatin clumped up and set in a layer on the top because it never melted, since it was bloomed on cold liquid! Instead, bloom it in hot (though not boiling) liquid in the microwave (like he reccommends in the show) and then add cold to hot– not the other way round as suggested here!
This really should be revised to reflect what was on the show– I tried it the way I’ve found here and it turned out an awful failure, then had to re-heat everything together and try to re-set it. A bottle of champagne totally wasted. Ugh!