Pink Champagne a Dessert
Indulge in the elegance of "Pink Champagne a Dessert," a luxurious, no-bake treat that combines the bubbly sophistication of pink champagne with the creamy decadence of whipped mousse. Perfect for special occasions or as a romantic dessert, this recipe features a delicate balance of sweet strawberries, velvety heavy cream, and a touch of vanilla for subtle warmth. The gentle effervescence of champagne paired with the airy texture creates a wonderfully light yet indulgent bite. Easy to prepare in just 20 minutes with minimal cooking, the dessert is beautifully presented in champagne flutes or dessert cups, finished with a garnish of fresh mint. With its blush pink hue—enhanced optionally with food coloring—it’s as visually stunning as it is delicious. Whether you're hosting a dinner party or celebrating a milestone, this stunning pink champagne dessert is sure to dazzle guests and elevate any event.
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Recipe Information
Ingredients
- 250 ml pink champagne
- 240 ml heavy whipping cream
- 2.5 teaspoons powdered gelatin
- 50 grams granulated sugar
- 100 grams strawberries (hulled and finely diced)
- 60 ml cold water
- 1 teaspoon vanilla extract
- 1 drop pink food coloring (optional)
- 4 leaves fresh mint leaves (for garnish)
Instructions
In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5 minutes to bloom.
Warm the bloomed gelatin in the microwave or over low heat until fully dissolved. Set aside to cool slightly.
In a medium saucepan, combine pink champagne and granulated sugar. Heat over medium heat, stirring, until the sugar dissolves. Do not let the mixture boil.
Remove the champagne mixture from heat and stir in the dissolved gelatin. Allow it to cool to room temperature.
Whip the heavy whipping cream in a large mixing bowl until soft peaks form. Add the vanilla extract and, if desired, a single drop of pink food coloring for a more vibrant hue.
Gently fold the cooled champagne mixture into the whipped cream, being careful not to deflate the cream.
Fold in the finely diced strawberries, ensuring they are evenly distributed.
Spoon the mixture into serving glasses, such as champagne flutes or dessert cups. Gently tap the glasses to remove any air bubbles.
Refrigerate for at least 3 hours, or until set.
Before serving, garnish each dessert with a fresh mint leaf and an optional small strawberry slice for decoration.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 63.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
