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