Champagne Boba Bubbles Burst
This delightful Champagne jelly shot is a sweet and boozy treat perfect for celebrating New Year's Eve and beyond. The jelly is infused with Champagne and holds a delightful surprise - juicy bursting boba pearls. Topped with whipped cream and festive sprinkles, it's a toast-worthy delight for any celebration!
Champagne Boba Bubbles Burst
A sweet and boozy Champagne jelly shot with a burst of fruity boba pearls, perfect for celebrating special occasions.
Prep Time
15 mins
Total Time
15 mins
Ingredients
- 1/2 cup Champagne or sparkling wine
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon powdered gelatin
- 1 tablespoon pomegranate bursting boba pearls
- 1 tablespoon heavy whipping cream
- 1/2 teaspoon white nonpareils
- Edible gold stars
- 1 sprig of rosemary
Instructions
- In a saucepan, combine the Champagne and sugar. Set aside 2 tablespoons of Champagne in a small bowl and sprinkle the gelatin over it. Let it set for about 1 minute.
- Gently heat the Champagne and sugar mixture, stirring constantly until the sugar dissolves. Avoid boiling. Add the bloomed gelatin and stir until melted. Let it cool to room temperature or until barely warm to the touch.
- Drain the boba pearls and place them on paper towels. Evenly divide spoonfuls of the boba between 1 shot glass (1.75 oz. capacity). Pour the Champagne mixture over the boba and refrigerate until set, about 2 hours.
- Beat the heavy cream until soft peaks form. Transfer to a piping bag or zip-top bag with a corner snipped. Pipe the whipped cream on top of the jelly and sprinkle with nonpareils and gold stars. Refrigerate until ready to serve.
- Just before serving, garnish with a sprig of rosemary.