Jell-O is the go-to dessert for many during the holidays. Easy, refreshing and — with all those choices of red flavors — so full of ho-ho-ho. We all have an auntie or cousin who brings the red-green-cream-cheese layered dessert to the potluck, right? It just says Christmas.
Georgiana Santana wrote in search of such a festive dessert. I sent her some suggestions, but what I’ve chosen for public consumption is something different and especially suited to the New Year’s table, a sparkling gelatin with its suspended bubbles reminiscent of champagne.
The many recipes I found made it sound simple — just take a box of Jell-O and make it with soda in place of some or all of the water. This didn’t work for me. It may produce a bubbly taste, but I wanted to see the bubbles, too.
I made several test batches. The best used club soda at its most gaseous from an ice-cold, freshly uncapped bottle. The trick is to allow the gelatin to partially set, then give it a good stir to release bubbles that get caught in the gelatin. Because — think about it (I finally did, after a couple of failed attempts) — if you pour a Coke into a cup, the bubbles rise, then dissipate into the air. If you want them to stick, you have to trap them.
Experiment with any flavor of soda or even sparkling wine, but note that your results may vary, depending on how much sugar is in the liquid you use. My trial with ginger ale produced a nice amber color, but it separated into a solid layer with a bubble layer on top, a happy accident I’m not sure I can replicate.
If you stick with club soda, you can add a splash of fruit juice for flavor, color and sweetness. Or, a drop or two of a flavored extract — I tried root beer, which produced a swirl of color amid the bubbles.
Push some fruit into the gelatin for a pretty, suspended-animation effect.
Whatever you do, use clear, pretty glasses or plastic cups so the bubbles are clearly visible.
NEW YEAR’S SPARKLING GELATIN
3 tablespoons (3 envelopes) unflavored gelatin powder
2 cups water
1 cup sugar
3 cups ice-cold club soda (use a freshly opened bottle)
1 cup diced fruit (kiwis and strawberries are festive)
In a small pot, sprinkle gelatin over water and let sit until softened, about 5 minutes. Bring water to boil over high heat and stir until gelatin is dissolved. Remove from heat; add sugar and stir until dissolved. Pour into bowl or large measuring cup. Stir in club soda (don’t pour too fast or you’ll get a lot of foam). Refrigerate until thickened but not set, about 1 hour. You might not see any bubbles yet, but do not be alarmed.
Stir thickened gelatin to create bubbles. The more you stir, the more you’ll get. Spoon into 6 to 8 clear glass or plastic cups. Add some fruit to each cup, pushing down to distribute evenly. Chill until set.
Nutritional information unavailable.
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