Diana's Desserts - www.dianasdesserts.com

Champagne Gelee' with Raspberry Sorbet

in Diana's Recipe Book

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Servings: 8
This isn't the Jello that you remember eating as a kid. This elegant treat is strictly for the grown-ups. Enjoy savoring it on its own or serve it over a dark berry sorbet for a flavorful contrast in color and texture.

1 cup sugar
1 cup water
5 sheets gelatin, softened in water or 1 1/4 tablespoons powdered gelatin
1 cup dry Champagne

Raspberry Sorbet for serving

Combine sugar and water in heavy large non-reactive saucepan. Bring to boil, stirring occasionally. Remove from heat. Pour champagne in large non-reactive bowl . Sprinkle powdered gelatin over top of Champagne. Let stand 1 minute. Pour in hot sugar water; stir to dissolve gelatin, about 5 minutes. Cool.

Cover bowl with plastic wrap; transfer to refrigerator. Let stand until set, about 3 hours.

Using fork, break up gelee; or using knife, cut gelee into small cubes.

Spoon raspberry sorbet into small bowls. Sprinkle gelee over and serve immediately.
Makes 8 servings.

Source: DianasDesserts.com
Date: July 22, 2002

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