Champagne gelee'
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Champagne gelee'
  Dessert    Toppings    Condiments  
Last updated 6/12/2012 1:12:46 AM. Recipe ID 40882. Report a problem with this recipe.
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      Title: Champagne gelee'
 Categories: Dessert, Topping/, Condiments
      Yield: 1 Servings
     16 oz Champagne
      6 oz Water
      9 oz Sorbet syrup
    1/2 tb Grand marnier
    2/3 oz Plain gelatin
      6 oz Water
  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
  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 

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Recipe ID 40882 (Apr 03, 2005)

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