Lychee Compote with Raspberries and Champagne Gelée |
|
 |
Prep Time: 45 Minutes Cook Time: 495 Minutes |
Ready In: 540 Minutes Servings: 8 |
|
Ingredients:
1 cup sugar |
3 cups champagne or other sparkling wine |
1 tablespoon plus 2 teaspoons unflavored gelatin (less than 3 envelopes) |
1 tablespoon strained fresh lemon juice |
1 lb fresh lychees or 1 (15-oz) can, rinsed and drained |
1/2 cup sugar |
1/2 cup water |
1 1/2 teaspoons fresh lemon juice, or to taste |
1/2 pint raspberries |
Directions:
1. Make gelée: Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture. Let gelatin stand 1 minute to soften.
2. Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
3. Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined. Let stand 5 minutes, then skim foam.
4. Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
5. Make compote while gelée chills: Peel lychees. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.
6. Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved. Transfer to a medium bowl and chill at least 2 hours.
7. Just before serving: Invert gelée onto a cutting board, discarding plastic wrap, then trim edges. Cut gelée into 1/2-inch cubes and add to compote with raspberries. Gently mix with a rubber spatula.
|
|