Champagne Gelee with Kumquats, Grapefruits, and Blood Oranges

• 1/2 cup (125 ml) plus 1/2 cup (125 ml) cold water
• 2 envelopes (7 g each) unflavored gelatin
• 1 cup (200 g) sugar
• 1 bottle (750 ml) Champagne or other sparkling wine
• Juice of 1/2 lime, plus more to taste
• 12 kumquats
• 2 tablespoons (30 g) sugar
• 1/2 cup (125 ml) water
• 3 pink grapefruits
• 4 blood or navel oranges
• Soft-Candied Citrus Peel (page 253)

1. To make the gelee, into a large bowl, pour 1/2 cup (125 ml) of the water.
2. Sprinkle the gelatin evenly over the water and allow it to soften and swell for 5 minutes.
3. 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.
4. Pour the warm sugar syrup over the gelatin and stir until the gelatin completely dissolves.
5. Add the Champagne or other sparkling wine (it will foam up; hence the large bowl) and the lime juice.
6. Taste and add additional lime juice, if desired.
7. Cover and refrigerate until jelled, at least 6 hours.
8. To prepare the fruits, slice and seed the kumquats.
9. In a small saucepan, warm the 2 tablespoons (30 g) sugar and 1/2 cup (125 ml) water, stirring to dissolve the sugar.
10. Remove from the heat and add the kumquats.
11. Let them soak in the sugar syrup for 15 minutes.
12. Meanwhile, peel, section, and seed the grapefruits and oranges.
13. To assemble, spoon some of the chilled gelee into 6 wine glasses or goblets.
14. Add a few sections of fruit and a few strips of citrus peel.
15. Spoon in more gelee.
16. Continue to layer in the fruit, citrus peel, and gelee until each glass is full.
17. Serve immediately or chill until ready to serve.
18. The gelee mixture will keep for up to 5 days in the refrigerator.
19. Assemble the dessert the day of serving.
20. Feel free to vary the fruit according to whats in season.
21. In the summer, slightly sweetened peaches or nectarines are perfect, along with a few types of berries tossed in for good measure and color.
22. If youre in a bit of a rush, you can speed up the jelling.
23. Divide the still-liquid gelee mixture among 6 goblets or wine glasses and chill for a couple of hours until firm.
24. When ready to serve, top each with a mixture of the fruits and citrus peel.

cold water, unflavored gelatin, sugar, sparkling wine, lime, kumquats, sugar, water, pink grapefruits, oranges

Taken from www.epicurious.com/recipes/food/views/champagne-gelee-with-kumquats-grapefruits-and-blood-oranges-379571 (may not work)