Vegan Raspberry Champagne Gelee

Photo Credit: Allyson Kramer
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings

This gelée is a fun variation of the classic dessert, oftentimes made with gelatin. Since gelatin is derived from animal collagen, it isn't a vegan friendly or even vegetarian friendly ingredient; however, agar is a wonderful replacement for gelatin (as culinary experts in Asia have known for a very long time) and is simple to prepare. Seek out agar (often labeled "Agar Agar") at Asian markets or in the Asian sections of many chain grocery stores. If you find agar powder, be sure to refer to the package for how much powder you will need in place of 4 tablespoons flakes, as powder is more concentrated and therefore less is required to make a proper gelée. In general, about 1 1/2 tablespoons powder should work in place of 4 tablespoons flakes.

The key to getting agar to set correctly is to make sure that it comes to a complete boil and that all of the agar has thoroughly dissolved into the water. After that, it should set up quickly and easily!

Feel free to use any type of light colored wine you desire for this. Prosecco is an economical choice and provides a similar sweetness as using Champagne. This also works well using other types of berries, such as blueberries, cut strawberries, or blackberries.

What You'll Need

  • 3 cups Champagne (or any sparkling wine), Prosecco, Rosé, Chardonnay, Sauvignon Blanc, or your favorite white or light colored wine
  • 1 cup water
  • 1 cup granulated sugar: beet or organic cane juice is best
  • 4 tablespoon agar flakes
  • 1 cup raspberries

How to Make It


Prepare four glass or silicone molds for individual servings, or use a standard sized silicone loaf pan for a sheet of gelée. If you are using the silicon mold, be sure to place a larger, more sturdy pan underneath the silicon one before you pour your liquid in. This will ensure a smooth and safe transport to the refrigerator. 

To make this, you'll need a 3 quart saucepan or medium sized stockpot that will adequately hold over 4 cups of water.

The mixture will bubble up when it boils so ensure that your pot is deep enough to allow for any bubbling that may occur.

Place the wine, water, sugar, and agar into the saucepan and stir well to combine. Bring the mixture to a boil, and then immediately reduce your stove top heat to low. Stir regularly and let simmer about 5 to 6 minutes. Stir in raspberries. Pour the hot agar mixture into the prepared glasses or silicone mold and allow to cool about 15 minutes.

Transfer the glasses or mold/s into the refrigerator and allow to chill at least 2 hours, or until firm. I recommend a longer refrigerator resting time so that the mixture becomes properly chilled. Serve cold. Store any leftovers in an airtight container in the refrigerator up to 5 days.