Prep 21 mins
Cook 2 hrs 30 mins
"Whisking the sugar, boiling water and gelatin vigorously with a wire whisk creates the foam for this sophisticated dessert. Allow the gelatin mixture to cool before adding the chilled Champagne in order to preserve the precious tiny bubbles it adds." From Shape magazine, provides half your daily vitamin C.
- canola oil cooking spray
- 3 oranges
- 1⁄4 cup sugar
- 2 (1/3 ounce) envelopes unflavored gelatin
- 1 cup boiling water
- 2 cups chilled champagne or 2 cups other sparkling wine
- 1⁄2 cup orange marmalade
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- Coat six 8oz disposable plastic containers (such as GladWare) with cooking spray. Cut the peel and white pith from oranges. Working over a bowl, cut the oranges between the membranes to release segments, allowing them and the excess juices to fall into the bowl. Set aside.
- Whisk sugar and gelatin in a medium bowl to blend. Add boiling water and whisk vigorously to until gelatin and sugar dissolve and mixture becomes very foamy, about 2 minutes. Strain the juices from bowl of orange segments into gelatin mixture and whisk to blend.
- Refrigerate gelatin mixture until lukewarm, stirring occasionally, about 25 minutes. Whisk in chilled Champagne. Divide the gelatin among the prepared containers. Cover each and refrigerate until gelatin sets, at least 2 hours and up to 1 day.
- Meanwhile stir marmalade, cinnamon and cloves in a small heavy saucepan over medium heat until the mixture simmers, about 5 minutes. Set aside and allow to cool completely. Stir in the orange segments.
- To serve Champagne foam, invert each onto a dessert plate and serve immediately. Spoon the spiced orange mixture alongside.
- *Note: I am not sure if these envelopes are .3 oz ones or not. It does not say in the recipe.