Champagne Jelly with Golden Raspberries and Mint

Scott Crawford

Jolie and Crawford and Son, Raleigh, NC

Scott Crawford and Steven Greene served this jelly as an hors d’oeuvre at their Beard House dinner, but we think it makes for a refreshing and celebratory dessert. If you can’t find golden raspberries, substitute red.


  • One 750-milliliter bottle Champagne
  • 1 1/4 cup water
  • 1/2 cup sugar
  • 1 sprig mint
  • 12 sheets gelatin
  • 1 cup crème fraîche
  • 2 tablespoons wildflower honey
  • Mint leaves
  • 4 pints golden raspberries


In a medium sauce pot, combine the Champagne, water, sugar, salt, and mint sprig. Let simmer for 5 minutes, until the liquid has reduced by about 1/4 cup.

While the liquid simmers, place the gelatin sheets in a large bowl and cover with cold water. Let soak for 3 minutes, until soft. Take the sheets out of the water and add to the pot. Stir the liquid until the sheets have completely dissolved.

Pour the mixture into a 9 x 13-inch pan lined with plastic wrap, or divide the mixture among 8 small bowls. (Each bowl should hold 1/2 cup of liquid.) Place the pan or bowls in the refrigerator and let set overnight.

If using a pan, unmold the jelly by placing the pan upside down on a cutting board. The jelly should come out in one piece. Peel back the plastic wrap and cut the jelly into 10 squares.

Prior to serving, whisk together the crème fraiche and honey in a small mixing bowl. Top each bowl or square of jelly with a dollop of the sweetened crème fraiche, a mint leaf, and a few raspberries.


8 to 10 servings