Rose Champagne Gelee And Tapioca Parfaits Recipes

CHAMPAGNE SORBET WITH TAPIOCA

Steps:

• Make the sorbet: Cook sugar and 1/2 cup water, stirring, in a small pan over medium heat until sugar has dissolved. Transfer to a bowl. Refrigerate until cold. Stir in lemon juice and Champagne. Freeze in an ice cream maker according to manufacturer's instructions. When mixture is half-frozen, whisk egg white until stiff (but not dry) peaks form; add to ice cream maker. Process until mixture is frozen. Transfer to an airtight container. Freeze at least 4 hours (up to 3 days).
• Make the tapioca: Put large pearl tapioca, 3 cups milk, 3 tablespoons sugar, and 1 strip of lemon peel into a pan. Bring to a simmer over medium heat; cook, stirring occasionally, until tapioca pearls are tender and translucent, about 1 hour.
• Meanwhile, put small pearl tapioca, the remaining 2 cups milk, 3 tablespoons sugar, and strip of lemon peel into another pan. Bring to a simmer over medium heat; cook, stirring occasionally, until tapioca is tender and pearls are translucent, about 30 minutes.
• Put tapioca mixtures into a large bowl set over an ice-water bath; stir occasionally until cool, about 30 minutes. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold, about 1 hour. To serve, stir in more milk to thin pudding if it has thickened too much. Divide pudding among serving dishes or glasses, and top with a scoop of sorbet.

CHAMPAGNE GELEE COCKTAIL

Steps:

• Bring 1 cup grape juice to a boil. Whisk in gelatin until dissolved. Pour the mixture into a 9-by-13-inch baking dish. Stir in 1 more cup of grape juice, 2 1/2 cups of Champagne or sparkling wine, and St-Germain liqueur. Let chill until the gelatin is set, 2 to 3 hours. Cut the gelatin into cubes and distribute it among glasses, also dropping pomegranate seeds in each. When ready to serve, pour more Champagne over the gelee (serve with small spoons).

CHERRY GELEE

Steps:

• Bring cherries, 1 cup sugar, the water, and salt to a boil in a large saucepan. Reduce heat; simmer until liquid is reduced by about half, 12 to 15 minutes. Pour through a fine sieve into a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups). Refrigerate until cooled completely, about 1 hour.
• Place 1 1/2 cups cherry liquid in a medium saucepan. Sprinkle 4 1/2 teaspoons gelatin over liquid, and let soften, about 8 minutes. Heat mixture over medium heat until gelatin dissolves completely and mixture is about to simmer, about 4 minutes (do not let boil). Turn off heat, and gradually stir in remaining 2 1/2 cups cherry liquid; pour cherry-gelatin mixture back into bowl. Place bowl in a larger bowl of ice water, and refrigerate until softly set, about 1 1/2 hours, stirring once halfway through with a rubber spatula.
• Meanwhile, place 2 tablespoons cream, the remaining sugar, and the vanilla in a small saucepan. Sprinkle with remaining gelatin, and let soften, about 8 minutes. Heat mixture over medium heat until gelatin dissolves and mixture is about to simmer, about 2 minutes (do not let boil). Whisk in remaining cream until smooth. Transfer to a small bowl, and place bowl in a larger bowl of ice water. Refrigerate until thickened, about 15 minutes. (Both mixtures should be approximately the same consistency.)
• Whisk cream mixture, and strain through a fine sieve. Spoon cream mixture into a small disposable pastry bag, and snip off tip. Whisk gelee until thick but pourable. Divide gelee among 6 bowls, and shake to settle. Working with 1 gelee at a time, pipe 6 to 8 cream dots of varying sizes onto top, then draw a wooden skewer through them to create a swirled pattern. Refrigerate gelees until just set, at least 1 hour and up to 6 hours.