Active Time

　　45 min

　　Total Time

　　9 hr

　　

Ingredients

Makes 8 servings

　　

For Champagne gelée

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

　　

For 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:

Step 1

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.

　　

Step 2

Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.

　　

Step 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.

　　

Step 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.

　　

Make compote while gelée chills:

Step 5

Peel lychees. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.

　　

Step 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.

　　

Just before serving:

Step 7

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.