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If you don't want your guests to have to remove the stems as they eat, use loose berries instead of sprigs.

  • yield: Serves 6




  • 2 cups champagne
  • 1/4 cup sugar
  • 1 unflavored gelatin
  • 6 fresh red or white currants


  1. Step 1

    Bring 1 cup Champagne and the sugar to a boil in a small saucepan. Remove from heat; let cool completely. Stir together gelatin and remaining cup Champagne in a small bowl; let stand until softened, 2 to 3 minutes. Stir in sugar mixture.

  2. Step 2

    Divide Champagne mixture among 6 (3 1/2-inch-long, 1 1/2-inch deep) oval molds or six (4-ounce) ramekins. Tap firmly on counter to release any air bubbles. Place 1 sprig currants in each ramekin. Refrigerate until firm, 1 to 1 1/2 hours. To unmold, set bottom of each ramekin in hot water about 10 seconds to loosen; invert onto a plate.

Martha Stewart Weddings, Winter 2006



Reviews (2)

  • Lappie 15 Mar, 2011

    We must recognize that many Martha Stewart recipes photograph nicely, but they are not always pleasing to the chef or to the palate.

  • mariekoran 5 Jul, 2010

    My currants have lots of seeds. Hard, but chewable, larger than raspberry seeds. I cant imagine making a conventionally pleasing dessert with them without straining the seeds out. Anybody know, do you just make something like this with the seeds IN ?