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.
Date: July 22, 2002