Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 6-cup gelatin mold or decorative cake mold. Pour 1 1/2 cups tangerine juice into a heatproof bowl; sprinkle with the gelatin. Let stand until softened, about 5 minutes. Microwave at high power until hot, 3 to 4 minutes.

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  • Transfer the mixture to a large bowl and whisk in the remaining 1 1/2 cups tangerine juice and the champagne. Pour into the mold and refrigerate until set, 3 hours or up to 2 days. To unmold, wrap the mold in a hot-water-soaked towel and invert onto a large, chilled plate.

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