Place the juice, wine and sugar in a saucepan over medium–low heat and bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.
Add the gelatine and stir until dissolved. Cool to room temperature, then pour into 12 Champagne glasses and refrigerate for 2–3 hours or until set.
To serve, garnish with the fairy floss.
MAKES 12
400 ml (14 fl oz) tangerine juice, strained
1.1 litres (38½ fl oz) sparkling white wine
400 g (14 oz) caster (superfine) sugar
2 tablespoons powdered gelatine
Persian fairy floss, to garnish