Try this Champagne Gelee recipe, or contribute your own.
Suggest a better descriptionFIRST: 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
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Serving Size: 1 Serving (1083g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 753 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 94.1mg | 3 % | |
Potassium 422.2mg | 11 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 53g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 753
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