| 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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