Cooking Instructions
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Step 1
Prepare a mini muffin pan by lightly spraying with cooking spray. Wipe with a paper towel.
Step 2
Pour one cup of the
Champagne (660 mL)
in a small saucepan. Sprinkle with
Gelatin Powder (2 pckg)
and allow to soak in for a couple minutes without heat.
Step 3
Turn on the heat to medium and warm until gelatin has dissolved, stirring constantly. Add
Granulated Sugar (25 g)
and stir until dissolved.
Step 4
Remove from heat and pour in the remaining 1 3/4 cups of champagne and the
Framboise Liqueur (60 mL)
. Transfer to something with a pour spout. Fill muffin pan about 1/3 to half full. Place in refrigerator to lightly set, for 15 minutes.
Step 5
Remove from fridge and set one of the
Fresh Raspberries (24)
in the middle of each shot. Fill the rest of the way with remaining champagne mixture. Put back in the fridge and allow to set 3 to 4 hours or overnight.
Step 6
When you're ready to plate, carefully dislodge them from the pan and place on a platter.
