Raspberries in Pink Champagne Gelée

Raspberries in Pink Champagne Gelée

Raspberries in Pink Champagne Gelée

These simple gelled fruit desserts made with rosé champagne are an elegant way to serve summer berries.Michael Kraus

These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.

Raspberries in Pink Champagne Gelée
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's <em>The Mirabelle Cookbook</em> (Random House, 1999)—are an elegant way to serve fresh raspberries.
Yield: serves 8

Ingredients

  • 1 (750-ml) bottle pink champagne 
or sparkling rosé, chilled
  • 2 tbsp. unflavored powdered gelatin
  • 1 12 cups sugar
  • Canola oil, for greasing
  • 40 fresh raspberries (about 8 oz.)
  • 2 small bananas, cut into coins

Instructions

  1. Pour 1⁄2 cup champagne into a bowl; sprinkle in gelatin; let sit 5 minutes. Heat remaining champagne and sugar in a 1-qt. saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat; stir in gelatin mixture. Let cool for 10 minutes.
  2. Grease eight 4-oz. ramekins. Pour 1 1⁄2 tbsp. champagne mixture into each mold; chill 30 minutes. Put 5 raspberries into each mold; add enough champagne mixture to half-cover the berries. Chill until set, about 30 minutes. Arrange 4 banana slices, overlapping them slightly, in each mold. Add remaining champagne mixture; chill until completely set, at least 4 hours.
  3. To serve, slide a knife along edge of each mold; set molds in a bowl of hot water for 5 seconds. Invert molds onto plates.