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1
Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang.
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2
Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture.
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3
Let gelatin stand 1 minute to soften.
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4
Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
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5
Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally.
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6
Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined.
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7
Let stand 5 minutes, then skim foam.
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8
Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes.
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9
Transfer to baking pan and chill, covered, until firm, at least 8 hours.
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10
Peel lychees.
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11
Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.
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12
Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved.
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13
Transfer to a medium bowl and chill at least 2 hours.
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14
Invert gelee onto a cutting board, discarding plastic wrap, then trim edges.
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15
Cut gelee into 1/2-inch cubes and add to compote with raspberries.
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16
Gently mix with a rubber spatula.
