Champagne Ice on a Stick
Champagne ice on a stick is a recipe featuring fresh ingredients from the sweet dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g powdered sugar
- 1 sheet white gelatin
- 300 ml champagne (or sparkling wine)
- 100 g frozen raspberries
- 75 g white chocolate
- 75 ml whipping cream
Instructions
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1.
Simmer 100 ml water and 100 g powdered sugar until the sugar dissolves. Soak the gelatin in cold water, squeeze out excess, and dissolve it in the warm sugar water. Let cool for 5 minutes, then add the champagne.
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2.
Fill the mixture into small containers (e.g., mini yogurt cups or espresso cups). Seal each container tightly with aluminum foil. Punch a small hole in the center of each and insert a small spoon (silver spoons look nice) so that it is supported by the foil. Freeze the champagne ice for at least 8 hours, preferably overnight.
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3.
Let the raspberries thaw slightly, blend with the remaining sugar, strain through a sieve to remove seeds, and chill. Roughly chop the chocolate and melt it over a double boiler with the cream, then let cool. Keep the sauce warm so it stays liquid. Before serving, briefly dip the ice molds in warm water. Remove the ice and serve with raspberry and chocolate sauces. Dip the ice into the sauces as desired.
