Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Prepare a mini muffin pan by lightly spraying with cooking spray. Wipe with a paper towel.
Step 2
Pour one cup of the
Champagne (2 3/4 cups)
in a small saucepan. Sprinkle with
Gelatin Powder (2 pckg)
and allow to soak in for a couple minutes without heat.
Step 3
Turn on the heat to medium and warm until gelatin has dissolved, stirring constantly. Add
Granulated Sugar (2 Tbsp)
and stir until dissolved.
Step 4
Remove from heat and pour in the remaining 1 3/4 cups of champagne and the
Framboise Liqueur (1/4 cup)
. Transfer to something with a pour spout. Fill muffin pan about 1/3 to half full. Place in refrigerator to lightly set, for 15 minutes.
Step 5
Remove from fridge and set one of the
Fresh Raspberries (24)
in the middle of each shot. Fill the rest of the way with remaining champagne mixture. Put back in the fridge and allow to set 3 to 4 hours or overnight.
Step 6
When you're ready to plate, carefully dislodge them from the pan and place on a platter.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSBaseball Jello Shots
"ABC" Tamales
Blood Orange Mimosa Jello Shots
Lemon Meringue & Arnold Palmer Jello Shots
Strawberry Cilantro Margaritas
Gluten-Free Ricotta Gnocchi
Guacamole & Chips
Zucchini, Corn and Feta Fritters
Quesarito
Blue Cheese Stuffed Bosc Pears with Balsamic Glaze
Ruby Red (Zone) Greyhound Jello Shots
Deviled Eggs
French 75 Jello Shots
Lobster Macaroni and Cheese
Watermelon Mint Jello Shots
Brussels Sprout Chips