| 41. | Cut ice cream into 6 chunks and add to gelatin mixture.
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| 42. | Slowly pour the dissolved gelatin into the Champagne, stirring constantly.
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| 43. | While custards are baking, soften gelatin in \ cup water.
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| 44. | Be sure to measure the powdered gelatin as envelope contents vary.
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| 45. | In a large bowl, dissolve lemon gelatin in boiling water.
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| 46. | Combine orange juice and gelatin in a large microwaveable glass bowl.
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| 47. | Serve immediately with a straw to sip gelatin pieces and drink.
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| 48. | Prepare gelatin according to package directions and chill until very thick.
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| 49. | Stir constantly until gelatin begins to thicken, about 3 minutes.
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| 50. | 9 sheets ( } ounce ) leaf gelatin ( see note)
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