Champagne Hibiscus Gelatine

The classic champagne cocktail was the inspiration for this beautiful dessert. The unusual, exotic hibiscus flower is suspended in the base of this sparkling, layered dessert. B’Lure Butterfly Pea Extract provides a lovely blue hue. Make your own version of this showstopping dessert for your next intimate dinner!

Champagne Hibiscus Gelatine
by Gary Gee
My Cooking Blog
Serves/makes 4-6

3 cups champagne, prosecco, or sparkling wine, divided use
1/2 cup sugar
2 envelopes unflavored gelatin
B’Lure Flower Extract
2 Tablespoons syrup from jar of Wild Hibiscus Flowers
1/4 cup whipping cream
Red food coloring
4-6 crystal champagne flutes
4-6 Wild Hibiscus flowers

In a medium saucepan, heat 1 1/2 cups champagne and sugar over medium heat. Bring to a simmer, and stir to dissolve sugar. Remove from heat and cool slightly.

In a large bowl, combine remaining champagne and gelatin, whisking to combine. Pour in warm champagne/sugar mixture, and whisk to dissolve gelatin.

To create second layer: In a measuring cup (or other spouted vessel), combine 1/4 cup gelatin mixture with approximately 50 drops of B’Lure Flower Extract, until desired color is obtained. Set aside.

To create third layer: In another measuring cup or spouted vessel, combine 1/2 cup gelatin mixture with Wild Hibiscus syrup. Whisk in whipping cream, and set aside. Add 6-8 drops red food coloring, or until desired color is obtained. Set aside.

Reserve remaining gelatin mixture for first layer; create additional layers to your liking.

Place a Wild Hibiscus flower in each champagne flute. With a spouted glass, carefully pour 2-3 ounces of untinted gelatin into each glass until flower is just covered. Chill until slightly set, about 30-45 minutes.

When first layer is set, carefully pour approximately 1/4” B’Lure layer of gelatin mixture into each flute. Chill until slightly set, about 30-45 minutes.

When second layer is set, carefully pour 1/4”-1/2” Hibiscus Cream layer of gelatin mixture into each flute. Chill until set, 45 minutes or overnight.

Note: Champagne glasses vary, thus your yield may differ. Adjust colors and layers to your taste. Have fun with the B’Lure Extract! This product changes color with the acid content of your base. I only made three layers with this recipe, but you could create endless combinations of colors and flavors.

Many thanks to Ronnie Campbell of The Burrell Group and Wild Hibiscus Flower Co., who provided me with their products free of charge.