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Strawberries in Champagne Jelly


Lindsey Shere, the longtime pastry chef at Chez Panisse and the owner of the Downtown Bakery and Creamery in the Bay Area, has a wonderful way with fruit desserts. This barely set, sparkling homemade jelly will be a revelation to you.

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  1. 3 1/4 teaspoons unflavored powdered gelatin
  2. 1 cup water
  3. 3/4 cup plus 3 tablespoons sugar
  4. 1 bottle dry Champagne
  5. 1 pint strawberries, hulled and thinly sliced lengthwise
  1. In a medium saucepan, sprinkle the gelatin over the water and let soften until no dry spots are visible, about 5 minutes. Melt the gelatin over low heat, stirring with a wooden spoon just until no lumps remain; do not overcook. Remove from the heat and stir in 3/4 cup plus 2 tablespoons of the sugar until thoroughly dissolved. Stir in the Champagne. Pour the gelatin into a shallow bowl or plastic container, cover and refrigerate until set, at least 6 hours or overnight.
  2. To assemble, toss the strawberries with the remaining 1 tablespoon of sugar. Scramble the gelatin with a fork. Spoon a scant 3 tablespoons of gelatin into each of 6 wineglasses and top with a layer of berries; repeat two more times. Drizzle a little juice from the berries over the top and serve cold.