Ingredients:

  • 1.5 cups heavy cream
  • 0.25 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 1.5 tsp powdered unflavored gelatin
  • 2 tbsp cold water
  • 1.5 cups dry Champagne
  • 3 tbsp granulated sugar
  • 2 tsp powdered unflavored gelatin
  • 0.25 cup boiling water
  • 24 fresh raspberries
  • 1 tsp edible gold leaf
  • 6 fresh mint leaves

Instructions:

  1. In a small bowl, sprinkle 1.5 tsp gelatin over 2 tbsp cold water. Let bloom for 5 minutes.
  2. In a saucepan over medium heat, combine heavy cream, 0.25 cup sugar, and vanilla. Heat until steaming and sugar is dissolved. Remove from heat.
  3. Whisk the bloomed gelatin into the warm cream mixture until fully dissolved. Strain through a fine-mesh sieve into 6 glasses. Refrigerate for 2 hours until firm.
  4. Dissolve 2 tsp gelatin into 0.25 cup boiling water. Stir in 3 tbsp sugar until clear. Cool to room temperature (75°F / 24°C).
  5. Gently pour the cold champagne into the cooled gelatin-sugar water, stirring slowly to preserve carbonation.
  6. Place 4 raspberries on top of each set cream layer. Pour the champagne mixture over the berries. Refrigerate for 2 to 3 hours until set.
  7. Garnish with edible gold leaf and fresh mint before serving.