RECIPES

Berries and Bubbles

½ cup heavy cream
1 tablespoon Pacific Rim Raspberry Framboise
½ pint red raspberries
½ pint blue berries
8 Dobla dark chocolate cups
8 small sprigs of fresh mint
1 bottle Serena Sparkling wine

Combine the cream and Framboise and whip until stiff. Reserving 8 raspberries, place the raspberries and blueberries into eight champagne glasses, divided evenly. Heat a butter knife over a stove burner for ten seconds over high heat. Using the heated knife,
make a slice through the bottom of each chocolate cup, stopping about half way through. Slide one cup onto each champagne glass rim. Pipe the cream mixture into the chocolate cups. Top each with a raspberry and a sprig of mint. Fill the champagne glasses with sparkling wine and serve.

Serves 8.