Your New Year's Eve Party Needs Champagne Jellies

New Year's Evecalls for Champagne toasts at midnight—but what if you could drink your Champagne and eat it, too? In our latest "Mad Genius Tips" video, Culinary Director-at-Large Justin Chapple makes rosé Champagne into a classy, boozy dessert that will seriously impress your guests.

Champagne jelliesare made with rosé Champagne and look all the more festive with sanding sugar sprinkled on top. The best part? They only take 30 minutes of active time to make. Get the recipehere.

这个食谱需要两瓶玫瑰香槟。Take one bottle and add half of it to a medium sauce pan, putting it on medium heat until it reaches a simmer; take the other half of the bottle and pour it into a large bowl.

After you pour the Champagne in the bowl, add six envelopes of unflavored gelatin right on top, evenly sprinkling it in a circular motion. Let it stand until the gelatin softens, which will take three to five minutes.

Once theChampagneon the stove has reached a simmer, take it off the heat and add in the softened gelatin mixture. It should begin dissolving once you start mixing it in—but if it doesn't, try putting it back on the stove and cooking it over low heat.

Pour the mixture back into the large bowl and add in the other bottle of rosé Champagne (the whole thing). After that, add one cup of lightagave花蜜。尽管起泡酒和香槟可能有点甜，但贾斯汀解亚搏电竞释说，龙舌兰会给果冻具有一定的“ je ne sais quoi”品质，并使它们的味道美味。让所有东西持续五分钟，直到一些香槟泡泡逸出。

While you let the Champagne and gelatin mixture sit, prepare the pan for molding the jellies. You'll need a 9x13-inch baking pan—you can use glass or ceramic, but Justin prefers a metal pan, since it has sharp edges and will help create perfect jelly squares. He takes some canola oil (vegetable oil works too, but don't use olive oil, it has too much flavor) and lightly coats the pan using a brush. You want to put on just enough that it leaves a thin slick.

Take a spoon and remove the foam from the top of the Champagne-gelatin mixture—you don't have to remove all of it, but it ensures that the jellies will be crystal-clear and beautiful. Then strain the mixture through a fine sieve into the prepared pan, which helps to catch any stray bits of solidified gelatin.

Once everything is in the pan, place it in the fridge and let it set overnight until the jelly is firm and jiggly. The next day, when you're ready to serve, take a thin knife—Justin uses a utility knife—and run it around the edge of the pan to loosen it. Then, cut the jelly into one-inch cubes, starting by making a straight cut down the center and then working out from there.

You have two options for serving the jellies—pile them on top of each other incoupes, or eat them right away out of the pan. Either way, make sure you add a dusting of sanding sugar on top. You don't have to wait until New Year's Eve to serve them, either. We could also see them working for anniversaries, birthdays, or whatever other special occasions come up.