Pureed Raspberries With Champagne Food

BERRIES WITH CHAMPAGNE CREAM

Steps:

• In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.

CHAMPAGNE FRUIT PUREE

Steps:

• To make sugar syrup (which must be made in advance and allowed to cool before adding puree mixture).
• Place sugar and water in a saucepan. Stir to dissolve sugar and then bring to the boil. Remove from the heat and allow to cool. Store in a container in the fridge (it will keep at least a month).
• For a peach champagne fruit puree ~
• Puree peaches, lemon juice and sugar syrup until smooth, pass through a fine sieve. Pour a little puree into the bottom of a glass and top with your favourite champagne or sparkling wine.
• Raspberry champagne fruit puree ~.
• Puree raspberries or strawberries, orange juice and sugar syrup until smooth then pass through a fine sieve. Pour sparkling wine into a glass until it is two-thirds full. Add about 30ml of puree to each glass and top with a little more wine before serving.

RASPBERRY CHAMPAGNE

Steps:

• In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.

RASPBERRY-CHAMPAGNE GRANITA

Steps:

• Place the raspberries and lime juice in a blender; process until smooth.
• Combine water, sugar and champagne in a medium saucepan, bring to a boil.
• Reduce heat; simmer 1 minute or until sugar melts.
• Remove from heat, stir in raspberry puree.
• Pour the mixture into a large, shallow baking dish.
• Cover and freeze 8 hours.
• Remove dish from freezer and let stand for 5 minutes.
• Scrape entire mixture with a fork until fluffy.

RASPBERRY CHAMPAGNE PUNCH

Steps:

• Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
• Add scoops of sherbet just before serving.
• This serves 15-20 guests using small, 4-6 oz. punch cups.