At whatever point I consider New Year's Eve, I consider champagne… I just revere the flavor, the air pockets, and the happy inclination it invokes. Consistently I search for an extremely exceptional container well in front of the celebrations and afterward anticipate the occasion, at the last stroke of midnight, when we'll pop the stopper with extraordinary satisfaction, and — I should concede — a decent lot of commotion!
So it's not amazing that for New Year's Eve I was motivated to make a pastry that is about champagne! The thought came to me as I was thinking about the renowned French mixed drink, the Kir Royal (champagne with a dash of cassis alcohol). So why not take the idea of the Kir Royal, but rather give it an American curve and make it a dessert champagne glide?
The outcome is essentially eminent. Served in a stunning martini glass, a scoop of vanilla frozen yogurt, a shower of raspberry coulis spiked with Chambord alcohol and a sprinkle of champagne are changed into an astonishing sweet — one that will constantly make heads turn and taste buds sing.
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Ingredients
For the raspberry coulis
- 10 ounces fresh or frozen raspberries (thawed if frozen)
- 1 teaspoon lemon juice
- 3 tablespoons organic sugar
- 2 tablespoons Chambord or cassis liqueur
For the cocktail
- 1 quart vanilla ice cream
- 18 ounces fresh raspberries
- 1 bottle champagne or sparkling wine
Directions
For the raspberry coulis
- To make the coulis, place the raspberries, lemon juice, sugar, and liqueur in the bowl of a food processor and process at high speed until very smooth. Pass through a fine sieve and pour into a large squeeze bottle. Refrigerate until ready to use.
For the cocktail
- To serve, squeeze a little raspberry coulis in a martini glass. Top with one or two scoops of vanilla ice cream, depending on the size of your glasses. Garnish with the raspberries. Top each glass with sparkling wine or champagne at the table — it makes it more fun for your guests!
For more detail : bit.ly/2R5pqLk
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