1 cup raspberries (frozen or fresh)
2 tablespoons gelatin (2 small packages)
1/3 cup cold water
1 cup cold champagne
3/4 cup fine sugar
1/2 cup BOLS Creme de Noyaux
2 cups whipped cream


FORCE 1 Cup of Raspberries (frozen or fresh) thru a sieve (or run thru a blender).  Heat in a saucepan.  Now in a cup soften two tablespoons of gelatin (2 small packages) in about 1/3 cup of cold water and add it to the raspberry pulp while stirring.  Stir until all dissolved.  Then add 1 cup of COLD Champagne, 3/4 cup of fine sugar and 1/2 cup of BOLS Creme de Noyaux.  Still over cracked ice until the mixture gets quite cold and begins to thicken.  Fold in 2 cups of whipped cream.  Fill a stemmed glass (Wine, Parfait, sherbert, etc) with the cream and chill until firm.  Top with whipped cream and Candied Violets or Candied Rose Petals.

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