MOLDED ROSE CHAMPAGNE SALAD
Source of Recipe
Aunt Saunny
3 small boxes strawberry, raspberry or
sparkling white grape gelatin
1 cup hot water
2 1/4 cups champagne or natural white wine
3 1/2 cups white seedless grapes
4 to 8 rosebuds (small to medium in size ), rinsed and dry
1 cup fresh mint leaves (optional)
Refrigerate a clean dry mold until ready to fill.
Mix gelatin and hot water until gelatin is dissolved; add champagne.
Chill until slightly thickened (egg white consistency). Pour 1/2 cup of
the mixture into the mold. Arrange the rosebuds, inverted, in mold.
Chill until firm.
Combine grapes and 2 cups gelatin mixture. Carefully pour over the
first mixture and rosebuds. (Do not disturb rosebuds in the mold.) Let set
for a few minutes, then add the remaining gelatin mixture. Chill until
firm. Unmold on bed of mint leaves (optional). Fill center (if using a
mold with a center hole) with grapes which have been cut in half and
frosted with sugar.
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