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Molded Rose Champagne Salad


  • 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)


  1. Refrigerate a clean dry mold until ready to fill.
  2. Mix gelatin and hot water until gelatin is dissolved; add champagne.
  3. Chill until slightly thickened (egg white consistency).
  4. Pour 1/2 cup of the mixture into the mold. Arrange the rosebuds, inverted, in mold.
  5. Chill until firm.
  6. 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.
  7. Chill until firm.
  8. Unmold on bed of mint leaves (optional).
  9. 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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