Thursday, August 18, 2016

Raspberry Champagne Floats

Desserts that combine alcohol and ice cream intrigue me.  A few years back we were in San Francisco and decided to pop into Hubert Keller's Burger Bar.  When the elevator door opened there was a giant picture of Hubert, and I said, "I wish he was really here." We had stopped in for dessert and a drink. Interestingly enough the restaurant combined the two.  My husband ordered the Irish Sweetness which was a float made with Irish Stout and coffee ice cream, topped with whipped cream.  I had a Berry Float which combined Berry Lambic, vanilla ice cream and whipped cream.  Truthfully I do not remember what I ordered.  I had to look it up on the Burger Bar menu for this blog post.  And I'll tell you why I couldn't remember.  It WAS NOT because the dessert wasn't memorable.  It was because Hubert Keller himself walked into the restaurant while we were there.  If you aren't familiar with Chef Keller, he's an award-winning French chef with world-renowned restaurants.  He's been on Top Chef Masters and many other cooking shows.  He's published cook books, consulted on all kinds of restaurants.  Cooked at the White House.  You get it.  He's like the Rolling Stones of cooking.  Normally I would not be star-struck and fall off my bar stool, but I'm a food nerd and meeting Chef Hubert was one of the coolest experiences in my life.  And yes I asked for his autograph because I'm a total dork.  He was very gracious and very French and very awesome. He influences chefs everywhere and he even motivates little 'ol homecook me.   Inspired by Chef Keller's grown up floats, I decided to create my own version at home.  Raspberry Champagne Floats feature vanilla ice cream, champagne, fresh raspberries and my yummy homemade Raspberry Coulis.  You won't be disappointed with this bubbly, sweet adult treat!
Raspberry Champagne Floats...
Inspired by Burger Bar
Add Raspberry Coulis to a glass. 
Top with ice cream.
Pour champagne over all.
Garnish with fresh raspberries and more sauce.
Such a pretty dessert.
And perfect in my OU wine glasses...
Enjoy a grown up treat!
What kind of dork asks a Top Chef Master
for their autograph?  Me.  That's who.

Raspberry Champagne Floats

Vanilla Ice Cream (we used Breyer's)
1 Bottle Good Quality Champagne or Prosecco
Fresh Raspberries
1 (10 ounce) Bag Frozen Raspberries, thawed
2 Tablespoons Granulated Sugar

To Make the Raspberry Coulis:

Combine the package of thawed raspberries and granulated sugar in a blender.  Process until smooth.  Strain the mixture through a fine mesh sieve to remove the seeds.  You'll have a thick, delicious sauce.  This sauce is fantastic over ice cream, chocolate cake, brownies or anything else you can think of. 

To Make the Raspberry Champagne Floats:

Place 1-2 tablespoons raspberry coulis in the bottom of a glass.  Top with two generous scoops of vanilla ice cream.  Spoon on some more raspberry coulis and pour champagne over all.  Garnish with fresh raspberries.

NOTE:  I didn't want to break my champagne flutes by trying to eat the ice cream with a spoon, so I made the floats in some larger wine glasses.  I added a GENEROUS amount of champagne to fill the glasses for the photographs.  How much you use is up to you!

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