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 glass (champagne glass or other stemmed glass) layer the scoops of raspberry sorbet and champagne sorbet, drizzle with raspberry coulis and decorate with dice. pineapple and fresh raspberries.
Champagne Sorbet:
For 1 litre:4 dl of champagne, 4 dl of syrup at 28°B, 1.5 dl of mineral water or spring water, 1 lemon juice or 1/2 orange juice .
Choose a fairly full-bodied vintage champagne, preferably a rosé champagne.
Put the ingredients directly into the ice cream maker.
This sorbet should be enjoyed during the day.
Raspberry Sorbet:
For 1 litre:550 g of raspberries, 4.5 dl of syrup at 28°B, blender or vegetable mill, ice cream maker .
Mix the raspberries to obtain 5 dl of puree. You can use frozen raspberry purée. In this case, grind it with the syrup without thawing it. Put in an ice cream maker.
Source:Recipes by Gaston Lenôtre
