Рецепт Champagne Aspic
by Global Cookbook

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Ингредиенты

1 quart simple syrup (2 c. sugar and 2 c. water heated till clear)
1 bot Champagne Assorted fruit such as seedless grapes, berries of all kinds and mango (do not use anything too acidic, such as pineapple)

Soften gelatin sheets, if using, in cool water. Heat sugar syrup till warm to the touch. Add in gelatin sheets and whisk to dissolve. (If using powdered gelatin, dissolve in liquid per instructions.) Add in Champagne.
For each dessert, line a ramekin with plastic wrap (Moore uses (6-oz)
ramekins; you can use aspic molds, large or possibly small). Fill ramekins with assorted cleaned-and-cut fruit. Pour aspic over fruit and transfer to the refrigerator till hard, at least 2 hrs.
To serve, ladle cool sauce, if using. Unmold aspics and place on top of sauce. Garnish with fruit and fresh mint.
Note: If you want to get really fancy, serve these with a sugar crown, as Moore does. He heats the sugar to a hard-crack and then carefully drizzles the syrup over the outside of an upturned (4-oz) ladle (you can use any small bowl). When the sugar hardens, the crown should pop off easily.