• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Pudding and Jello

    Published: Mar 7, 2019 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Champagne Gulaman (Jelly) with Mango and Mint

    Jump to Recipe Print Recipe

    Champagne Gulaman (jelly) is the way to go if you are ever in the position of having a bottle of champagne left over. 

    Champagne Gulaman (Jelly) with Mango and Mint

    Gulaman

    Gulaman is made from a red seaweed found in the waters of the Philippines.  It's also known as agar-agar - the vegan substance that turns food into jelly.  In the Philippines the extract is then dried and formed into long rectangular blocks. You can get agar-agar flakes at wholefoods or on amazon.

    To use them you hydrate them in the liquid you want to turn into jelly.  To activate the hardening powers of the gulaman it needs to be boiled for a minute or two.  You can leave it to stand at room temperature and it will still turn into jelly.

    Champagne Gulaman (Jelly) with Mango and Mint

    Champagne Gulaman (Jelly) with Mango and Mint

    I have a slight obsession with alcoholic jelly as this is my third jelly recipe.  These were my two previous ones:

    • Peaches in Rose´ Jelly
    • Celebrating my BFF with Pear Rosemary Cremant Jelly

    You see I had to do something with a bottle of champagne I didn't really care to drink.  It was way to bitter and way to bubbly for me to keep drinking it.  Then I thought - oh hey I can turn it into jelly and slowly work my way through the bottle in a different way.

    Champagne Gulaman (Jelly) with Mango and Mint

    I had some mangoes and mint in the fridge and I all of a sudden I had an upscale dessert in no time.  I poured that champagne in a sauce pan and added some maple syrup to sweeten it up.  Once I had the seasoning down I added 2 tablespoons of agar-agar and let it go up to a running boil for a minute.

    I took it off the heat and then strained it into a bowl to cool down a little before pouring it into some champagne coups and glasses.

    Serve it up

    To serve just slice some fresh mangoes and garnish with some mint leaves.  Done and done.

    Champagne Gulaman (Jelly) with Mango and Mint

    Champagne Gulaman (Jelly) with Mango and Mint

    Champagne Gulaman (Jelly) with Mango and Mint

    Champagne Gulaman (jelly) is the way to go if you are ever in the position of having a bottle of champagne left over.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Course: Dessert
    Cuisine: Filipino
    Servings: 4 Glasses
    Author: Rezel Kealoha

    Ingredients

    • 3 Cups Champagne
    • ¼ Cup Maple Syrup
    • 2 Tablespoons Agar Agar
    • 1 Cup Sliced Mangoes
    • Mint Sprigs

    Instructions

    • Pour the champagne and maple syrup in a sauce pan and stir to combine.  Add in the agar agar flakes and bring to a boil.  Leave to boil for 1 minute to activate the agar agar.
    • Strain into a large bowl and leave to cool for 2 minutes.
    • Agar agar based jelly tends to harden fast so pour the champagne gulaman into your choice of glass wear equally.
    • Let to cool to room temperature and if you want to serve it cold place in the refrigerator.  Just before serving cut the mangoes into slices and fan on top of the jelly.  Garnish with mint leaves.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Pudding and Jello

    • Calamansi Eaton Mess
    • Calamansi Pudding with 3 Ingredients
    • Broken Glass Recipe with Lychee, Yakult and Strawberry
    • Maja Blanca Pudding and Vegan Pastry Cream

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.