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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Recipe Information
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)
Instructions
Prepare the fruit by washing, peeling (if necessary), and cutting it into small, bite-sized pieces. Set aside.
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.
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.
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.
Allow the mixture to cool slightly to about room temperature, but do not let it set.
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.
Pour a small layer of the gelatin mixture into the mold and chill in the refrigerator for 10 minutes to create a base layer.
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.
Refrigerate the mold for at least 4 hours, or until the gelatin is fully set.
Once set, gently remove the gelatin dessert from the mold and cut it into 1-inch cubes using a sharp knife.
Serve the champagne-infused fruit cubes chilled, garnished with mint leaves for an added touch of freshness.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
