Kir Royale Dessert Recipes
KIR ROYALE DESSERT
Enjoy a dessert inspired by a kir royale! Raspberry gelatin, club soda, crème de cassis and raspberries are molded into an elegant Kir Royale Dessert.
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Refrigerate 15 min. Stir in club soda and liqueur. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in raspberries.
- Pour into 6-cup mold sprayed with cooking spray; cover.
- Refrigerate 4 hours or until firm. Unmold onto serving plate just before serving. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 14 g, Protein 1 g
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
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.
KIR ROYALE COCKTAIL
Named for a popular mayor in post-war France, Kir drinks combine black currant liqueur with various wines. The Kir Royale is named thusly for its use of Champagne.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Champagne Drinks Recipes
Time 3m
Yield 1
Number Of Ingredients 2
Steps:
- Pour creme de cassis into large Champagne flute or white wine glass. Top with Champagne.
Nutrition Facts : Calories 212.8 calories, Carbohydrate 13.1 g, Fat 0.1 g, Protein 0.1 g, Sodium 10.1 mg, Sugar 8.9 g
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
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
This classic French cocktail, traditionally drunk as an apéritif before a meal or snack, is a sweet and sophisticated start to any special occasion.
Provided by Inspired Taste
Categories Beverage
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- In each of 4 flute (champagne) or martini glasses, pour 1 1/2 teaspoons crème de cassis.
- Fill each glass with sparkling wine. Serve.
Nutrition Facts : ServingSize 1 Serving
KIR ROYALE SORBET
Categories Champagne Food Processor Dessert Frozen Dessert Raspberry Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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.
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