Champagne Orange Gelée Food

CHAMPAGNE-ORANGE GELéE

Steps:

• Soak the gelatine in cold water.
• Peel the oranges, and cut into segments. Remove 4 thin strips of zest for garnish.
• Squeeze out the gelatin. Bring 200 ml (approximately 7 ounces) of champagne, the Campari and honey to a boil, then remove from the heat. Stir the gelatin into the champagne mixture until dissolved. Stir in the remaining champagne. Divide the orange segments into 4 champagne glasses, pour in the champagne mixture, and let cool for 2 hours in the refrigerator. Serve, garnished with the orange peel.

CHAMPAGNE GELéE WITH KUMQUATS, GRAPEFRUITS, AND BLOOD ORANGES

Steps:

• To make the gelée, into a large bowl, pour 1/2 cup (125 ml) of the water. Sprinkle the gelatin evenly over the water and allow it to soften and swell for 5 minutes.
• Meanwhile, in a small saucepan, warm the remaining 1/2 cup (125 ml) water with the 1 cup (200 g) sugar, stirring until the sugar dissolves.
• Pour the warm sugar syrup over the gelatin and stir until the gelatin completely dissolves. Add the Champagne or other sparkling wine (it will foam up; hence the large bowl) and the lime juice. Taste and add additional lime juice, if desired. Cover and refrigerate until jelled, at least 6 hours.
• To prepare the fruits, slice and seed the kumquats. In a small saucepan, warm the 2 tablespoons (30 g) sugar and 1/2 cup (125 ml) water, stirring to dissolve the sugar. Remove from the heat and add the kumquats. Let them soak in the sugar syrup for 15 minutes. Meanwhile, peel, section, and seed the grapefruits and oranges.
• To assemble, spoon some of the chilled gelée into 6 wine glasses or goblets. Add a few sections of fruit and a few strips of citrus peel. Spoon in more gelée. Continue to layer in the fruit, citrus peel, and gelée until each glass is full. Serve immediately or chill until ready to serve.
• The gelée mixture will keep for up to 5 days in the refrigerator. Assemble the dessert the day of serving.
• Feel free to vary the fruit according to what's in season. In the summer, slightly sweetened peaches or nectarines are perfect, along with a few types of berries tossed in for good measure and color.
• If you're in a bit of a rush, you can speed up the jelling. Divide the still-liquid gelée mixture among 6 goblets or wine glasses and chill for a couple of hours until firm. When ready to serve, top each with a mixture of the fruits and citrus peel.

CHAMPAGNE ORANGES

Steps:

• Combine sugar and orange marmalade in a small saucepan; cook over medium heat until sugar dissolves.
• Cool slightly.
• Combine sugar mixture, champagne, and orange sections, stirring gently.
• Cover and refrigerate 8 hours.
• To serve, spoon orange sections into individual compotes or dishes, and sprinkle with almonds.