Champagne Foam With Spiced Oranges

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   To serve Champagne foam, invert each onto a dessert plate and serve immediately. Spoon the spiced orange mixture alongside.

6. 6

   *Note: I am not sure if these envelopes are .3 oz ones or not. It does not say in the recipe.

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