| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dessert, Topping/, Condiments | 1 | Servings | ||
INGREDIENTS
| 16 | oz | Champagne |
| 6 | oz | Water |
| 9 | oz | Sorbet syrup |
| 1/2 | tb | Grand marnier |
| 2/3 | oz | Plain gelatin |
| 6 | oz | Water |
INSTRUCTIONS
FIRST: To Bloom Gelatin- Mix the 6 oz cold water with the plain gelatin in a small bowl let the gelatin bloom for 10 minutes. dissolve over a double boiler not over 110* F 1. Mix champagne with water & sorbet syrup. 2. combine with the bloomed & dissolved gelatin. 3. Pour 2/3 the way up a "catalina margarita glass or wide champagne glass. 4. let set in ice box. NOTES : For Serving: Place thin sliced fresh fruit on top of the gelee, a small scoop of sorbet if available. Very elegant & lower in fat recipe! Great for a fancy dinner party, looks like a glass of champagne with fresh fruit!! Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 560 by CuisineArt <CuisineArt@aol.com> on Jan 19, 1998
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