Whenever I think of New Year’s Eve, I think of Champagne… I simply adore the flavor, the bubbles and the festive feeling it conjures up. Every year I shop for a very special bottle well ahead of the festivities and then look forward to the moment, at the last stroke of midnight, when we’ll pop the cork with great joy, and — I must admit — a fair amount of noise!
So it’s not surprising that for New Year’s Eve I was inspired to create a dessert that’s all about Champagne! The idea came to me as I was contemplating the famous French cocktail, the Kir Royal (Champagne with a dash of Cassis liqueur). So why not take the concept of the Kir Royal, but give it an American twist and make it an ice cream-Champagne float?
The result is simply sublime. Served in a gorgeous martini glass, a scoop of vanilla ice cream, a drizzle of raspberry coulis spiked with Chambord liqueur and a splash of Champagne are transformed into a dazzling dessert — one that will invariably make heads turn and taste buds sing.
active time: 20 min
For the raspberry coulis
- 10 oz (283gr) fresh or frozen raspberries (thawed if frozen)
- 1 teaspoon lemon juice
- 3 tablespoons organic sugar
- 2 tablespoons Chambord or Cassis liqueur
For the fizz
- 1 quart vanilla ice cream
- 1 lb (454gr) fresh raspberries
- 1 bottle Champagne or sparkling wine
- Step 1: To make the coulis – Place the raspberries, lemon juice, sugar and liqueur in the bowl of a food processor and process at high speed until very smooth. Pass through a fine sieve and pour into a large squeeze bottle. Refrigerate until ready to use.
- Cook’s note: The raspberry coulis can be refrigerated for up to 3 days.
- Step 2: To serve – Squeeze a little raspberry coulis in a martini glass. Top with one or two scoops of vanilla ice cream, depending on the size of your glasses. Garnish with the fresh raspberries. Top each glass with sparkling wine or Champagne at the table, it makes it more fun for your guests!
Viviane’s tip: I’m always a bit nervous when serving dessert to a large crowd. The revelation here was that I could make dozens of my Raspberry-Champagne Fizzes in minutes, letting me enjoy the festivities and celebrate with my guests instead of scurrying around the kitchen all night. Now that’s a terrific way to ring in the New Year!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.