INGREDIENTS

INSTRUCTIONS

Combine the water and sugar in a nonreactive medium-size saucepan and
place over high heat. Bring to a boil and add the cassis. Stir gently
to combine and remove from the heat. Pour the mixture into a 5 x
9-inch loaf pan or a rectangular shallow dish about the same size; it
should make a layer about V2 inch thick. Place in the freezer until
solid, about 2 hours. (At this stage, the mixture can be stored in
the freezer, well wrapped in plastic wrap, for up to three weeks.)
To unmold, dip the pan in hot water for about 5 seconds. Run a sharp
paring knife around the edges to loosen the sides of the frozen
mixture from the pan. Center a small cutting board over the pan and
flip over the board and pan at the same time so the pan is on top.
Lift the pan. If the pan does not come off, you will need to dip it
in water again. Use a serrated knife to cut the frozen mixture into
l/2-inch-wide strips about 3 inches long (or to fit in the glass you
are using). Place one cassis stick in each glass and add Champagne.
As the cassis sticks melt, they add a delightful fruity flavor to the
champagne.
Variation: If you cant find cassis, use fresh blueberries
Converted by MC_Buster.
NOTES : Recipes Courtesy of Jacques Torres, Pastry Chef, Le Cirque
2000 and author of Dessert Circus At Home
Recipe by: IN FOOD TODAY SHOW #INL188
Converted by MM_Buster v2.0l.

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