Lychee Compote with Raspberries and Champagne Gelee

1. 1

   Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang.

2. 2

   Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture.

3. 3

   Let gelatin stand 1 minute to soften.

4. 4

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

5. 5

   Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally.

6. 6

   Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined.

7. 7

   Let stand 5 minutes, then skim foam.

8. 8

   Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes.

9. 9

   Transfer to baking pan and chill, covered, until firm, at least 8 hours.

10. 10

    Peel lychees.

11. 11

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

12. 12

    Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved.

13. 13

    Transfer to a medium bowl and chill at least 2 hours.

14. 14

    Invert gelee onto a cutting board, discarding plastic wrap, then trim edges.

15. 15

    Cut gelee into 1/2-inch cubes and add to compote with raspberries.

16. 16

    Gently mix with a rubber spatula.

* Per serving · 4 servings · Values may vary.