Ingredients
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
Method
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.
