Ingredients:

  • 1 cup assorted gummy bears
  • 1 tablespoon cornstarch (optional)
  • 2 cups brut champagne
  • 1/2 cup elderflower liqueur
  • 1/4 cup water
  • 2 tablespoons powdered gelatin

Instructions:

  1. Gently coat gummy bears in cornstarch. Freeze for at least 1 hour until completely solid.
  2. In a small bowl, combine the cold water and powdered gelatin. Let stand for 5 minutes to allow the gelatin to bloom.
  3. Gently heat the champagne and elderflower liqueur in a small saucepan over low heat. Do not boil!
  4. Remove the saucepan from the heat. Add the bloomed gelatin to the warm champagne mixture and whisk until completely dissolved.
  5. Place a frozen gummy bear in the bottom of each silicone mold.
  6. Carefully pour the champagne gelee mixture over the gummy bears in each mold, filling each mold almost to the top.
  7. Refrigerate the molds for at least 4 hours until the gelee is firm and set.
  8. To unmold, gently loosen the edges of the gelee. Invert the molds onto a serving plate. Serve immediately.