Champagne Gelee
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Suggest a better descriptionINGREDIENTS
- 6 oz Water
- 16 oz Champagne
- 6 oz Water
- 1/2 tb Grand Marnier
- 9 oz Sorbet syrup
- 2/3 oz Plain gelatin
INSTRUCTIONS
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 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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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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 % | |
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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. |
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Calories per serving: 753
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