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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A light summer dessert Ingredients:
6 oranges |
4 grapefruits |
1 cup raspberries |
1 cup blueberries |
2 (1/4 ounce) packets plain gelatin |
1 cup orange juice, strained |
1 cup champagne |
1/2 cup granulated sugar |
10 sprigs mint |
Directions:
1. Cut top and bottom off oranges and grapefruit. Cut off skin, removing any white pith, preserving the round shape.
2. Cut the sections from the oranges and grapefruit. Place in a sieve to allow excess juice to collect in a bowl beneath. Reserve drained juice.
3. Layer a loaf pan, starting wish grapefruit, then oranges, raspberries and blueberries. Repeat layers to within 1/2 inch of the top of the pan, finishing with a citrus layer.
4. Dissolve gelatin in 1/2 cup of orange juice over low heat.
5. Beat sugar into remaining orange juice and champagne.
6. Gently rub the flowers of the mint over a plate to release the florets.
7. Add flowers and dissolved gelatin. Pour over fruit.
8. Chill in refrigerator at least 2 hours.
9. Unmold just before serving.
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