Preparation: 10 min
2 scoops raspberry sorbet, 1 scoop champagne sorbet
Decor: diced candied pineapple, fresh raspberries, 1/2 dl raspberry coulis
In a chilled champagne glass or other stemmed glass, layer the raspberry sorbet and champagne sorbet scoops. Drizzle with raspberry coulis and garnish with diced candied pineapple and fresh raspberries.
Champagne Sorbet (for 1 litre): 4 dl champagne, 4 dl syrup at 28°B, 1.5 dl mineral or spring water, juice of 1 lemon or 1/2 orange
Opt for a full-bodied vintage champagne, ideally rosé. Combine all ingredients directly in your ice cream maker. Best enjoyed fresh during the day.
Raspberry Sorbet (for 1 litre): 550 g raspberries, 4.5 dl syrup at 28°B. Use a blender or vegetable mill, then ice cream maker
Blend raspberries to yield 5 dl purée (frozen purée works too—blend with syrup without thawing). Churn in ice cream maker.
Source: Recipes by Gaston Lenôtre
