Recipe - Champagne Gelee

16 ounce Champagne
6 ounce Water
9 ounce Sorbet syrup
One half tablespoon Grand marnier
2/3 ounce Plain gelatin
6 ounce Water

FIRST: To Bloom Gelatin Mix the 6 ounce 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 cut or sliced up 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 recipeludigest Volume 01 Number 560 by CuisineArt
CuisineArt@aol.com on Jan 19, 1998