KIR ROYALE GELATIN

By BobD

Ingredients

• Crème de cassis, room temperature 95 g, divided
• Gelatin sheets, bloomed 160 g, divided
• Champagne 375 g, divided
• Calendula petals 2 each
• Sugar 25 g
• Finishing salt pinch

Details

Servings 40
Adapted from plateonline.com

Preparation

Step 1

1. In a saucepan, gently heat 30 grams crème de cassis and add 30 grams bloomed gelatin. Stir and gently heat until gelatin dissolves; do not overheat. Once gelatin dissolves, temper in remaining 65 grams crème de cassis. Pour into 1/4 sheet pan and refrigerate to set.

2. In small pot with a lip for pouring, gently heat 100 grams Champagne, 130 grams bloomed gelatin, calendula petals and 25 grams sugar. Stir very gently to dissolve. Remove from heat and temper in 275 grams of Champagne. Do not over agitate. Remove crème de cassis gelée from refrigerator and gently pour Champagne over gelée. Refrigerate immediately to set.

3. Once gelée is fully set, unmold by slightly warming bottom of sheet pan in hot water bath and inverting onto second sheet pan. Return to refrigerator to reset.

4. Two hours prior to serving, cut fully set gelée into 1/2-inch cubes. Transfer to an ISI whip container and charge with one CO2 cartridge. Reserve in refrigerator for 90 minutes and remove from refrigerator.

5. To serve, release gas from ISI whip container and pour cubes onto flat plate. Serve 1 cube, cassis-side up, sprinkled with scant amount of finishing salt and 2 calendula petals.