Champagne Jelly Shots with Pomegranate Popping Boba

A toast-worthy treat!

This gorgeous recipe was made by Heather from

It is a sweet, boozy Champagne jelly that holds a fun surprise – fruity bursting boba! Perfect for any wedding or party! It serves 18 (shot glasses). 

  • 2 Cups of champagne or sparkling wine
  • 1/3 Cup of white sugar
  • 2.5 Teaspoons of powdered gelatin
  • 500ml Pomegranate bursting boba
  • 1/3 Cup heavy whipped cream
  • 2 Tbs of sprinkles
  • Gold edible stars (or any of your choice)
  • 18 Sprigs of rosemary about 1 ½ stems
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  • Place the champagne and sugar in a saucepan.
  • Remove 2 tablespoons of the champagne to a small 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. 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 the 18 shot glasses. 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-lop bag with a corner snipped. Pipe the whipped cream on top of the jelly. Sprinkle with sprinkles and gold stars. Refrigerate until ready to serve.
  • Just before serving, garnish with sprigs of rosemary, if desired.
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