Printed From LycheesOnline.com |
Lychee Compote with Raspberries and Champagne GeleeChampagne Gelee:1 cup sugar 3 cups Champagne or other sparkling wine 1 tbsp. plus 2 tsp. unflavored gelatin (less than 3 envelopes) 1 tbsp. strained fresh lemon juice Lychee Compote: 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 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. Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved. 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. 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. Make compote while gelée chills: Peel lychees. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible. 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. 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. Makes 8 servings. GourmetSeptember 2000 |