RASPBERRY CHAMPAGNE FLOAT RECIPE
5.8 oz Vanilla Ice cream
How to make Raspberry Champagne Float
- Prepare Jelly as per package instructions. However, instead of using the amount of water specified on the packet, use 1/3 cup of water and 2/3 cup of Champagne. Refrigerate gelatin mixture for about 15 minutes or until thickened but not set. Break up the partially set gelatine with a fork.
- In each glass, spoon about 2 tbsps of gelatine, then top it with around 2 tbsps of ice cream then top it with a layer of raspberries. Repeat the layers one more time. Chill till serving time.
- Top each glass with Champagne just before serving. Serve immediately.