Fruit Rocks Au De Champagne or Fruit in a Cube Lmf
Elevate your dessert game with the dazzling "Fruit Rocks Au De Champagne" or "Fruit in a Cube LMF," a show-stopping treat that's as elegant as it is refreshing. This recipe features jewel-like cubes of fresh, vibrant fruit suspended in a shimmering champagne-infused gelatin, creating a sophisticated blend of flavors and textures. A touch of granulated sugar highlights the natural sweetness of seasonal favorites like berries, kiwi, mango, and grapes, while the effervescent champagne adds a luxurious sparkle to every bite. Perfect for celebrations or as an artistic, crowd-pleasing dessert, each chilled cube is bursting with freshness and garnished with aromatic mint leaves for a burst of herbal brightness. With minimal cooking and a stunning final presentation, this unique creation promises to excite both your taste buds and your dinner guests.
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Ingredients
- 375 ml Champagne or sparkling wine
- 3 packets Unflavored gelatin
- 250 ml Water (cold)
- 50 g Granulated sugar
- 200 g Mixed fresh fruit (berries, kiwi, mango, grapes, etc.)
- 5 leaves Mint leaves (for garnish, optional)
Directions
Step 1
Prepare the fruit by washing, peeling (if necessary), and cutting it into small, bite-sized pieces. Set aside.
Step 2
In a large mixing bowl, pour 250 ml of cold water. Sprinkle the unflavored gelatin evenly over the surface and let it bloom for 5 minutes.
Step 3
In a small saucepan, heat the champagne and granulated sugar over medium heat, stirring gently until the sugar is fully dissolved. Do not boil to preserve the bubbles.
Step 4
Once the gelatin has bloomed, pour the warm champagne mixture into the gelatin-water mixture. Stir until the gelatin is completely dissolved and the mixture is smooth and uniform.
Step 5
Allow the mixture to cool slightly to about room temperature, but do not let it set.
Step 6
Prepare a square or rectangular mold (around 8x8 inches) by lightly greasing it with a neutral oil or lining it with plastic wrap for easy removal.
Step 7
Pour a small layer of the gelatin mixture into the mold and chill in the refrigerator for 10 minutes to create a base layer.
Step 8
Arrange the fruit pieces aesthetically on the chilled gelatin layer. Carefully pour the remaining gelatin mixture over the fruit, ensuring all pieces are fully submerged.
Step 9
Refrigerate the mold for at least 4 hours, or until the gelatin is fully set.
Step 10
Once set, gently remove the gelatin dessert from the mold and cut it into 1-inch cubes using a sharp knife.
Step 11
Serve the champagne-infused fruit cubes chilled, garnished with mint leaves for an added touch of freshness.
Nutrition Facts
| Serving size | (902.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 693.2 |
| Total Fat 0.7g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 58.8mg | 0% |
| Total Carbohydrate 89.1g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 77.5g | |
| Protein 19.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 62.9mg | 0% |
| Iron 1.4mg | 0% |
| Potassium 607.6mg | 0% |
Source of Calories