Whisper's Champagne Jellies With Summer Fruit and Mint

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Whisper's Champagne Jellies With Summer Fruit and Mint

Postby MentalFloss » Tue Mar 06, 2007 1:21 pm

I find this to be one of the best desserts when the weather gets hot.

1/4oz Agar-Agar
2 1/2 cp Boiling Water
1/2 cp Sugar (For jellies)
1 Egg White, lightly beaten
1 1/4 cp champagne
1 cp fresh straberries, quartered
1cp fresh peeled and pitted Lychees, or one 19oz can drained
1 cp mandarin oranges, strained and syrup saved
1 cp Honeydew Melon, Cubed
1/4 cpFruit Flavored Voodka of some sort (Currant, Apple, Peach or Raspberry I find work best)
1/8 cp Sugar (for fruit)
1 Bunch Mint

[The Jellies]
1.) Place the Agar-Agar into a saucepan and add the boiling water. Return to a boil and lower hear to a simmer for 15 mins, stirring occasionally until the Agar-Agar has completley dissolved.

2.) Add sugar, Strain the mixture through a fine sieve, and return to the saucepan. Slowly pour in the egg white and afterwards, stir once to distribute the cooked white threads.

3.) Pour the champagne into a shallow 11x7" baking pan. pour the Agar-Agar mixture over the champagne and allow to cool then refrigerate for 1 hour. DO NOT REFIRGERATE BEFORE IT HAS COOLED!

[The Fruit]
1.) Halve the Lychees, Quarter the Strawberries, cut the Honeydew into cubes and strain the Mandarins. IF the Mandarins and Lychees came from a can, save the syrup.

2.) In a seperate Bowl, Mix the sugar, Voodka and the strained fruit syrup until sugar is dissolved. Gently toss the fruits in the bowl until evenly coated. Leave out at room temp, and re-toss every 5 mins. Allow to macerate for at least 30 minutes. No longer than 45 minutes.

3.) Strain the fruit and leave in strainer at room temp until jelly has set.

[The final product]

1.) Pull the Jelly from the refrigerator when it is fully set and cut along the edges of the pan, turn the jelly out of the pan and cut into cubes, triangles or diamonds, whatever you feel like.

2.) Gently toss with strained fruit and then portion it out into dessert bowls or martini glasses. Cognac snifters also work.

3.) If there is any Champagne left, Drizzle a small amount over each serving, no more than 2 tablespoons.

4.) Pluck Mint leaves and stack them up, cut into strips and sprinkle over jelly-fruit mixture. If edible orchids are avaliable, garish with those and serve.

Substitute the champagne and water for a mixture of equal portions coconut milk and water (3 3/4 cp total) and bring to a boil, Trade Mandarin oranges and strawberries for mangoes and pineapples, and mint for Shiso leaves for a more tropical alternative.
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