|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
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!