Champagne Jelly with Red Fruits

Ingredients :

• 37½ cl champagne (½ a standard bottle; does not need to be expensive stuff)
• 150 gram sugar cubes (1/3 lb)
• peel of ½ orange
• peel of ¼ lemon
• 10 gram plain gelatin (1/3 oz.)
• 8 cl of water (1/3 cup)
• dozen strawberries, cut
• dozen raspberries
• one orange, peeled, segmented, cut
• 1 cl of Cointreau (2 teaspoons)
• 5 cl orange juice (4 tablespoons)

Instructions:

• marinate the fruit in the Cointreau and orange juice for 1 hour
• rub the lemon and orange peels with the sugar cubes
• in pot, heat the water, then dissolve the sugar in it
• dissolve the gelatin in the hot sugar water
• let cool, without letting the gelatin set
• drain the marinated fruit and divide over 4 champagne glasses our coupes 
• very slowly & carefully pour the champagne into the gelatin mix (make sure you don't lose the bubbles!!)
• if necessary, very slowly & carefully fold the champagne into the gelatin mix
• put in the refrigerator for the gelatin to set

Makes 4 portions. [Le Vin - dix façons de le préparer, Les Éditions de l'Épure]