Instructions: 1. Soften gelatin sheets, if using, in cold water. Heat sugar syrup until hot to the touch. Add gelatin sheets and whisk to dissolve. (If using powdered gelatin, dissolve in liquid per instructions.) Add Champagne.

2. For each dessert, line a ramekin with plastic wrap (Moore uses (6-ounce)

ramekins; you can use aspic molds, large or small). Fill ramekins with assorted cleaned-and-cut fruit. Pour aspic over fruit and transfer to the refrigerator until firm, at least 2 hours.

3. To serve, ladle cold 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-ounce) ladle (you can use any small bowl). When the sugar hardens, the crown should pop off easily.

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