Elegant and cool, simultaneously old-fashioned and modern, this sophisticated yet unpretentious Champagne gelée from the Tartine All Day cookbook is incredibly simple, but yields such impressive results. A good Champagne, Prosecco, or Cava is lightly sweetened and barely set with gelatin, for a refreshing and beautiful jewel of a dessert. (Learn how to open a Champagne bottle for best results; it applies to any type of sparkling wine.) At the height of strawberry season, some gently macerated fresh berries are a perfect partner, like red rubies nestled atop the glittering diamonds of the cubed gelée, but feel free to try other fruit that’s in season, or one of the variations (Lillet and Orange Gelée, or Campari and Raspberry Gelée) noted in the cookbook. And some fresh whipped cream never hurts!
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.
Photography credit: Paige Green © 201