Raspberry & Champagne Ice Cream Floats
by Lauren Chattman
This recipe, excerpted from the cookbook Dessert Express, is an elegant take on the ice cream soda, with a scoop of vanilla ice cream and a handful of raspberries floating in a glass of champagne.
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Serves four.
1 cup fresh raspberries, picked over
1 pint vanilla ice cream, slightly softened
1/4 cup framboise or other raspberry eau de vie
2 cups chilled dry champagne or sparkling wine
Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries an danother 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.
This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.
photo: Alexandra Grablewski
From Book Dessert Express
, pp. 146
September 29, 2008
