This sweet, boozy Champagne jelly holds a fun surprise – fruity bursting boba! It’s a toast-worthy treat for New Year’s Eve and beyond!
Cheers from me to you, especially if you’ve been keeping up with my daily advent for the past 24 days this December! It has truly been a sweet month in more ways than one.
I had so much fun developing this final recipe for Christmas, but it is absolutely perfect for New Year’s Eve, too. Champagne Jelly with Bursting Boba is both tasty and entertaining!
Bursting boba are liquid-filled spheres that pop in your mouth when you eat them. You’ve likely seen a version of them at your local frozen yogurt shop on the toppings buffet. They can be ordered onlineor purchased from international markets.
I kept imagining the boba in Champagne jelly (or gelée) because I knew they’d chill well together and the dessert could be made ahead. And! It’s really fun to watch someone who’s never tried bursting boba eat them, and watch their surprise.
The topping is a small amount of whipped cream covered with white nonpareils. This could be optional but I love how the little cups look bubbly on top. I also sprinkled on a few edible gold stars.
Come winter I’m bound and determined to garnish everything in sight with a sprig of pine-y rosemary, and that’s just what I did. A single mint leaf would also be really pretty on top of the shots (the cups can be ordered here). I can’t wait to share these with my friends. I think they’ll be a fun and entertaining addition to our New Year’s Eve feast.
And so, Sprinkle Bakes Christmas Advent 2019 is a wrap! I’ll be taking a few days off from blogging so I can spend some time with my family and really be present in these last days of the decade – wow! 2020 is practically here!
Love and peace.
Merry Christmas! xo-h
Champagne Jelly Shots with Pomegranate Bursting Boba
- 1.75 oz. shot glasses (18)
- 2 cups Champagne or sparkling wine
- 1/3 cup 65g granulated sugar
- 1 packet .25 oz. powdered gelatin
- 1 container 15.8 oz. pomegranate bursting boba
- 1/3 cup heavy whipping cream
- 2 tablespoons white nonpareils
- Gold edible stars
- 18 sprigs of rosemary about 1 ½ stems
- Place the champagne and sugar in a saucepan. Remove 2 tablespoons of the champagne to a small condiment bowl; sprinkle the powdered gelatin over the champagne in the bowl. Let stand until set, about 1 minute.
- Gently heat the champagne and sugar together, stirring constantly, until the sugar dissolves. Do not boil. Add the bloomed gelatin and stir until melted. Let stand until room temperature, about 20-25 minutes, or until barely warm to the touch (hot liquid will pop the boba). Transfer the mixture to a glass measure with a pour spout.
- Drain the boba in a sieve and place them on paper towels. Gently transfer and evenly divide spoonfuls of the boba between each of 18 shot glasses (1.75 capacity each). Pour the champagne over the boba. Place in the refrigerator until set, about 2 hours.
- In the bowl of an electric mixer, beat the heavy cream to soft peaks. Transfer to a piping bag or to a zip-top bag with a corner snipped. Pipe the whipped cream on top of the jelly. Sprinkle with nonpareils and gold stars. Refrigerate until ready to serve.
- Just before serving, garnish with sprigs of rosemary, if desired.