Raspberry-Champagne fizz

in Desserts

Whenever I think of New Year’s Eve, I think of Champagne… I simply adore the flavor, the bubbles and the festive feeling it conjures up. Every year I shop for a very special bottle well ahead of the festivities and then look forward to the moment, at the last stroke of midnight, when we’ll pop the cork with great joy, and — I must admit — a fair amount of noise!

So it’s not surprising that for New Year’s Eve I was inspired to create a dessert that’s all about Champagne! The idea came to me as I was contemplating the famous French co*cktail, the Kir Royal (Champagne with a dash of Cassis liqueur). So why not take the concept of the Kir Royal, but give it an American twist and make it an ice cream-Champagne float?

The result is simply sublime. Served in a gorgeous martini glass, a scoop of vanilla ice cream, a drizzle of raspberry coulis spiked with Chambord liqueur and a splash of Champagne are transformed into a dazzling dessert — one that will invariably make heads turn and taste buds sing.

serves 12
active time: 20 min

For the raspberry coulis

10 oz (285 g) fresh or frozen raspberries (thawed if frozen)
1 teaspoon lemon juice
3 tablespoons organic sugar
2 tablespoons Chambord or Cassis liqueur

For the fizz

1 quart vanilla ice cream
1 lb (455 g) fresh raspberries
1 bottle Champagne or sparkling wine

Step 1: To make the coulis – Place the raspberries, lemon juice, sugar and liqueur in the bowl of a food processor and process at high speed until very smooth. Pass through a fine sieve and pour into a large squeeze bottle. Refrigerate until ready to use.
Cook’s note: The raspberry coulis can be refrigerated for up to 3 days.
Step 2: To serve – Squeeze a little raspberry coulis in a martini glass. Top with one or two scoops of vanilla ice cream, depending on the size of your glasses. Garnish with the fresh raspberries. Top each glass with sparkling wine or Champagne at the table, it makes it more fun for your guests!

Viviane’s tip

I’m always a bit nervous when serving dessert to a large crowd. The revelation here was that I could make dozens of my raspberry-Champagne fizzes in minutes, letting me enjoy the festivities and celebrate with my guests instead of scurrying around the kitchen all night. Now that’s a terrific way to ring in the New Year!

dessert, ice cream, champagne

35 Comments

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Mary Beth
January 1, 2012 at 8:23 pm ·Reply

Viviane: I am so glad I stumbled on your website via Gojee. Needed to take a dessert to a New Year’s Eve dinner we have been attending for at least the last 10 years with the best people on the planet, but they are hard to surprise and delight. So glad to report they were both surprised and delighted with this raspberry-champagne fizz. It was delicious and easy to make. Thanks so much!
- Viviane
  January 5, 2012 at 1:57 pm ·Reply
  
  Dear Mary Beth, Thank you so very much for stopping by and letting me know that this dessert both surprised and delighted your friends! I am absolutely thrilled. Wishing you and yours a joyful, healthy, exciting, abundant… and fizzy New Year!
Donna Ford
December 31, 2011 at 7:53 pm ·Reply

Viviane this drink looks heavenly & delicious too! It’s so pretty I called Rich in to see it.
Happy New Year and thank you! 🙂
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julie @ rosy+tart
December 30, 2010 at 6:11 pm ·Reply

Love love LOVE this idea! We’ll definitely be trying it out tomorrow night. 🙂
Lisa { AuthenticSuburbanGourmet }
December 30, 2010 at 1:21 pm ·Reply

Impressive!! This is one of those WOW desserts! Happy New Year!!
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Kate @ Diethood.com
December 30, 2010 at 1:19 pm ·Reply

This looks beautiful! I think I am going to wow some of my friends with this on new year’s day – thank you for sharing!
Liz
December 30, 2010 at 11:15 am ·Reply

WOW! I love beautiful desserts…but this has the added bonus of being simple and delicious! Fabulous!
Cuisinart Ice Cream Makers
June 28, 2010 at 9:26 am ·Reply

Spectacular dessert! Serving these would impress even the most critical guest especially when I tell them I even made the ice cream myself 😉
Shelly Huang
January 11, 2010 at 9:54 pm ·Reply

Absolutely gorgeous and soo elegant to serve to guests! Thanks for this! I shall try this soon.
Dina
December 31, 2009 at 11:31 am ·Reply

yum! love Chambord!
wasabi prime
December 31, 2009 at 2:42 am ·Reply

Fantastic — we are fizzy kindred spirits, as I adore champagne, no matter what time of year. I love the bubbles, the dry and lightly sweet flavor, and how it just goes with almost anything! These desserts look heavenly and the fact that they are party/group friendly makes them a winner. That’s always the biggest challenge — half the recipes I have, I can’t do for parties, as they’re too delicate and can’t just sit during the revelry hours.
ivorypomegranate
December 31, 2009 at 1:12 am ·Reply

Raspberries are my FAVORITE!! This sounds awesome! Happy New Year!
Divina
December 30, 2009 at 2:23 am ·Reply

That looks awesome. I would also like to celebrate New Year with Champagne and this one is so full of color and hope for 2010. Happy New Year and thank you for sharing your wonderful recipes with us. And cheers to more interesting and delicious food from you. Thank you for your friendship as well. Have a great year ahead.
Noel Chapman
December 29, 2009 at 12:01 pm ·Reply

Great idea! This is the second recipe I’ve seen using Chambord. I’ve never tried it before and now I can’t wait. Thanks for sharing the recipe and I think I’ll give it a try for New Years.

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pegasuslegend
December 29, 2009 at 11:23 am ·Reply

wow this sounds delicious also, I have just posted a Champange co*cktail great minds think alike 🙂 happy new year this looks awesome 🙂
Kristen
December 29, 2009 at 11:21 am ·Reply

I have been on a HUGE kir royale kick lately. I am loving that I can enjoy something similar in a dessert. Thanks!
Vegetable Matter
December 29, 2009 at 11:10 am ·Reply

Great idea, and so pretty too. I bought a bottle of sparkling apple cider for my kids to take with them for a New Year’s Eve sleepover. I’m wondering if I can convert your recipe to something kid-friendly? Maybe vanilla ice cream, caramel and cinnamon with the sparkling cider, or does that sound gross?
- Viviane Bauquet Farre
  December 29, 2009 at 11:51 am ·Reply
  
  Thank you ll for your comments! You’re all so wonderful!
  Vegetable Matter — I will say this for this dessert: it’s not on the sweet side!!! So to make it kid friendly, you would have to add a bit of sweetener to it. Your combination sounds yummy in-a-kid-kind-of-way… or you could do: vanilla ice cream, fresh raspberries or strawberries, a drizzle of simple syrup and apple cider?
  Happy New Year everyone!!!
Lois B
December 29, 2009 at 10:48 am ·Reply

This sounds fantastic! I love that there is very little last minute prep.
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emma
December 9, 2009 at 2:02 pm ·Reply

These look like the perfect Christmas drink! I can’t wait to make them. Thank you.
Emma
Daniel@thefoodaddicts
December 9, 2009 at 11:19 am ·Reply

Wow what a great recipe we like to use Chambord in our Sangria. Cheers!
Daniel@thefoodaddicts
December 9, 2009 at 11:12 am ·Reply

Great recipe I can’t wait to try it. We love using Chambord in our sangria one of our little secrets.
Cheers!
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The Saucy Coq
December 4, 2009 at 5:14 pm ·Reply

New years is much to far away. We drink bubbly a few times a week. Can’t really see how I’m going to stop myself from have one or four of these!
Delicious looking. Thanks!
Evelyne@CheapEthnicEatz
December 4, 2009 at 11:30 am ·Reply

So perfect for the holidays! Thank you for sharing. Looks just divine
foododelmundo
December 4, 2009 at 9:50 am ·Reply

Your site is so elegant!
I’m so glad I found you on FoodBuzz!
~ Mary
Mrs. L
November 30, 2009 at 6:56 pm ·Reply

I love the thought of a Champagne ice cream float! This sounds wonderful and I’ll have to try it this New Years.
Jen
November 28, 2009 at 2:32 pm ·Reply

I’ve made the kir royale before but LOVE the idea of adding the ice cream and fresh berries and making it a dessert! What could be easier? Enjoy the holidays, Viviane!