KIR ROYALE
Provided by Ina Garten
Time 5m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each
- glass with Champagne. Serve immediately.
PAVLOVAS WITH KIR ROYALE SORBET AND KIWIS
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat oven to 250°F. and line a baking sheet with parchment or foil.
- In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually, beating, and beat meringue to stiff peaks. Beat in vinegar, cornstarch, and vanilla.
- Onto prepared baking sheet spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds, making them slightly higher around the edges to form shells. Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle.
- Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.
- Serve meringues topped with sorbet, whipped cream, and kiwis.
- In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
- in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
- Chill mixture until cold and freeze in an ice-cream maker. Makes about 1 quart.
KIR ROYALE SORBET
Categories Champagne Liqueur Dessert Frozen Dessert Summer Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring mixture to boil.Pour mixture into medium bowl. Mix in 5 tablespoons crème de cassis. Chill mixture 2 hours.
- Stir Champagne into sorbet mixture. Process sorbet mixture in ice cream maker according to the manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep frozen.)
- Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet into frozen glasses. Garnish with small cluster of grapes, if desired, and serve.
KIR ROYALE
Provided by Bobby Flay
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Place 4 Champagne flutes in the freezer for 15 minutes. Remove and add 1 tablespoon of the Chambord to each flute and a few raspberries. Fill each flute to the top with Champagne and serve immediately.
KIR ROYALE SORBET
Can be prepared in 45 minutes or less but requires additional unattended preparation time.
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
- in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
- Chill mixture until cold and freeze in an ice-cream maker.
KIR ROYALE SORBETS
Kir became a favorite drink of mine (cassis and wine), then Kir Royale quickly became a new favorite (cassis and champagne). So when we made this for a dinner party in Scotland, this combined my favorite drink with ice cream! This is well worth the time it takes to freeze multiple times!
Provided by Megan Stewart
Categories Ice Cream & Ices
Number Of Ingredients 11
Steps:
- 1. Mix sugar and water in saucepan until sugar dissolves. Cook, covered 10 min, stir in rinds. Remove from heat, refrigerate 2 hours until cold. Add lemon juice, champagne and brandy. Strain into a bowl and freeze until 2" in from sides. Beat smooth, repeat freezing and beating 3 times. Freeze solid, beat before serving.
- 2. Put jelly, liqueur, and sugar in saucepan. Boil, then simmer until reduced to 1 1/4 cup, smooth and thick. Stir in lemon. Serve sorbet with warm sauce.
KIR ROYALE
Make a classic kir royale cocktail with crème de cassis (blackcurrant liqueur) and your favourite champagne. Garnish with a blackberry to serve to guests
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 3
Steps:
- Pour the crème de cassis into the bottom of a champagne flute.
- Top with chilled champagne and garnish with the fresh or frozen blackberry.
Nutrition Facts : Calories 123 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 0.3 grams protein, Sodium 0.02 milligram of sodium
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