Keeping the bubbles in sparkling gelatin desserts I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique for doing this?
As Chris says, its to do with the setting time of the gelatine vs the bubbly.

Ensure all of your containers are chilled (maybe even frozen? - I put mine in 3/4 hours before making the actual dish) before you add the (chilled) champagne and get it into the bottom of the fridge as quick as you can.

I suspect though cannot prove also that a smaller container (I use wine glasses or similar) will work better than one large dish (trifle sized etc).