- 1/2 tablespoon gelatine
- 1/4 cup water
- 2 cups cream
- 1/2 cup sugar
- 2 punnets raspberries
- 4 tablespoons sugar
Sprinkle 1/2 tablespoon gelatine over 1/4 cup water and leave to soften for a few minutes.
Gently heat 2 cups cream with 1/2 cup sugar, stirring, but do not boil.
Remove from the heat and stir in the softened gelatine. Pureé and strain 2 punnets raspberries and sweeten to taste with 4 tablespoons sugar.
Mix half of the sweetened raspberry pureé with the cream mixture. Use the rest to line glasses with stripes of pureé. Spoon in the cream mixture and decorate with stripes of pureé. Chill to set. To add sparkle, serve with one of the Methode Cap Classique wines