Champagne Gélée with Madeleines
Make this grown-up Jello with Prosecco, Champagne, or anything bubbly. Serve with berries, Madeleines, whipped cream, or sorbet.
When it’s hot and there’s tons of fruit in season, this jiggly dessert is perfect for making ahead and having ready in the fridge. It’s refreshing, light, and not standard fare. I pair the gélée with Madeleines, berries, or just with fresh or lightly macerated fruit.
I was inspired to make it after coming back from a trip to Paris where the array of fruit in little neighborhood markets is mind boggling. For as large and well-stocked as our grocery stores are in the US, nothing compares to the variety and quality of fruit there —fraises de bois, white and red currants, elderberries. They are perfect—not a blemish. They look as if they’ve just been picked at the peak of ripeness.
I took a photo of the small, fragrant strawberries above while in London. In the U.S., I only see these in farmer’s markets, rarely in grocery stores. For some reason, American strawberries are grown to be giant and have little flavor (I guess we know the reason - shipping ability and they keep a long time). To get the really good stuff, you have to grow your own or seek out a market.
Use Champagne, Prosecco, Cava, vinho verde—they are all good. For the fruit, just use what is most in-season and at peak-ripeness. The gelatin sets quickly enough that the gélée is still fizzy on the tongue. It’s a really wonderful and unexpected dessert for summer dining.
Madeleine recipe dropping April 5.
RECIPE
Gélée
Yields 4 to 6 servings
• 709 ml / 3 cups Champagne, Prosecco, or Cava
• 4 1/2 tsp powdered gelatin
• 6 Tbs sugar
• 12 strawberries or other fruit for accompanying, sliced if necessary (optional)
• 1 - 2 Tbs sugar for macerating fruit such as sliced strawberries or peaches. Omit if fruit is sweet (optional)
Combine 1/4 cup of the Champagne or other wine with the gelatin. Let bloom (the gelatin will absorb the liquid and soften). Heat gently over a low flame or 20 seconds at a time in the microwave to melt; the gelatin will become liquid. Set aside.
Gently stir the sugar into half of the wine that’s left; it will foam and subside. Mix with the rest of the wine (I only mix with part of the wine so as to preserve as much effervescence as possible). Stir in the gelatin mixture until combined, and pour into a container; the mixture should be an inch or two deep. A glass baking dish works well.
Cover and chill until set, about an hour. The longer it sets, the more firm the gélée will become. Cut into cubes or irregular shapes with a sharp paring knife and keep cool until serving.
Serve with fruit, fruit puree, Madeleines, granita, a little whipped cream, or sorbet. Will keep in the refrigerator for a week (it will continue to get a little firmer).