Strawberry Cream Mimosa (Print Version)
# Ingredients:
→ Base
01 -
680g frozen raspberries
02 -
300g fresh or frozen strawberries
03 -
150g sugar or 6-7 packets of sweetener
04 -
1 tbsp honey
→ Cream mixture
05 -
240ml half and half cream
06 -
1 tsp pure vanilla extract
→ For serving
07 -
2 bottles sparkling champagne
# Instructions:
01 -
In a medium saucepan set on low/medium heat, combine raspberries and strawberries. Allow berries to soften and become soupy, approximately 10 minutes.
02 -
Add sugar or sweetener to the berries, adjusting to taste as berry sweetness varies. Stir thoroughly with a spatula, then incorporate honey. Continue heating for an additional 5 minutes.
03 -
Remove from heat and let stand for a few minutes. Transfer mixture to a blender and puree thoroughly.
04 -
Position a fine mesh strainer over a measuring cup and pour the blended mixture through in batches. Tap strainer against cup to facilitate liquid flow. Transfer seeds to a small bowl and continue straining the remaining mixture.
05 -
Pour a small amount of half & half through the strainer with the seeds to extract any remaining berry liquid. Combine the remainder of cream with the raspberry liquid and stir well. Add vanilla extract and mix thoroughly.
06 -
Pour mixture into ice cube trays or a plastic container and freeze for at least 4 hours until solid.
07 -
Pour champagne into glasses and add the frozen berry cream cubes to create the mimosa effect.
# Notes:
01 -
For a non-alcoholic version, substitute champagne with sparkling water or non-alcoholic sparkling cider.
02 -
The frozen berry cubes will gradually melt, creating a beautiful color gradient and evolving flavor profile.