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Gelée Macédoine
From tastinghistory.com
8 hrs 30 min (mostly chilling)
A two-tiered champagne gelatin studded with fresh fruit, a shimmering showpiece from 19th-century American high society.
| prepRinse mold with cold water, don't dry inside | ||||||
| 3 packets / 21 g powdered gelatin | Bloom gelatin in cold water | Melt gelatin in hot water bath, stir into syrup | Strain through cloth, cool to room temperature | Stir in remaining champagne | Layer fruit & gelatin in mold, chill 8+ hrs | Unmold onto wet dish, serve with cream & fruit |
| 175 ml cold water | ||||||
| 250 ml pink champagne (for syrup) | Heat champagne & sugar to simmer, 2–3 min | |||||
| 150 g sugar | ||||||
| 375 ml pink champagne (remaining) | ||||||
| Grapes, mandarin oranges, raspberries, blueberries, or other seasonal fruit | ||||||
| Whipped cream and additional fruit for decoration (optional) | ||||||
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