Three-Layer Champagne Jello
Elegant layered New Year's dessert cups made of two champagne jelly layers with a creamy condensed-milk layer in between, served in glasses rimmed with gold luster dust.
Ingredients
| 353 ml | champagne (1st layer) |
| 118 ml | boiling water (1st layer) |
| 1 | gelatin packet (1st layer) |
| 1 | can of condensed milk |
| 235 ml | boiling water (creamy layer) |
| 118 ml | cold water (creamy layer) |
| 1 | gelatin packet (creamy layer) |
| 353 ml | champagne (2nd layer) |
| 118 ml | boiling water (2nd layer) |
| 1 | gelatin packet (2nd layer) |
| — | gold luster dust (for the rim) |
| — | corn syrup (for the rim) |
Instructions
Carefully pour the champagne into a bowl. Pour 118 ml boiling water into another bowl and add the gelatin. Stir. When it has dissolved, carefully pour it in with the champagne and stir gently. Pour the mixture into two glasses. If you want it to sit at an angle, prop the glasses in a muffin tin and leave them like that in the refrigerator. When the jelly has set, prepare the creamy layer. In a bowl combine the condensed milk and 235 ml boiling water. Stir well. In a separate bowl pour 118 ml cold water and the gelatin. Let the gelatin bloom. Pour the gelatin into the warm condensed-milk mixture and stir until it dissolves. Divide the mixture between the two glasses, and repeat the refrigerator procedure. Repeat the procedure with the champagne layer. Use a small amount of corn syrup and with your finger coat the rim of the glasses. Turn the glasses upside down into a bowl of gold luster dust.