2 sheets of gelatine
225 g Dansukker Icing Sugar
150 ml water
500 ml sparkling wine
100 g raspberries, frozen
120 g Dansukker Icing Sugar
100 g white chocolate, chopped
Soak the sheets of gelatine in cold water.
Dissolve the icing sugar in the water and bring to the boil. Remove the saucepan from the heat. Squeeze out the gelatine sheets and add while stirring.
Mix in the sparkling wine and pour into ten small moulds.
Cover with aluminium foil and insert the spoon. Place in the freezer.
Bring the frozen raspberries to the boil. Leave to cool.
Mix the raspberries with the icing sugar and press through a fine-mesh sieve.
Serve the champagne sorbet with the raspberry sauce and chopped white chocolate.
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