Each bite of this dip is like a delightful sip of a Kir Royale. Serve this dip next to a bowl of fresh strawberries for dipping and a glass of Champagne for an excellent brunch or dessert offering.
In a saucepan, bring Champagne and sugar to a boil over medium heat. Reduce heat and boil gently until reduced by three-quarters, about 5 minutes. Remove from heat. Add raspberries, jam and basil leaf. Transfer to a blender or use an immersion blender and purée until smooth. Let cool to room temperature.
Fold whipped cream, one-third at a time, into raspberry mixture and serve immediately.
About the Authors
Judith Finlayson is a bestselling author whose love of food and passion for cooking has translated into sales of more than one million cookbooks. Jordon Wagman was nominated as a "Rising Star in North America" by the James Beard Foundation.
Other Works: 750 Best Appetizers: From Dips and Salsas to Spreads and Shooters and many other cookbooks
Publisher: Robert Rose Inc.
Penned: September 2014
What's Inside: 150 celebration-worthy dip and salsa recipes. Great for anyone who enjoys entertaining, this tasty collection includes dips and spreads focused on vegetables (like Avocado Ancho Chili Dip), dairy products (think Pimento Cheese), and seafood and meat (such as Bubbling Bacon and Horseradish Dip). You'll also find ideas for savory-, fruit- and bean-inspired salsas; desserts; and accompaniments like homemade chips, crackers, crudités and much more.
Simple to manage, most of these delicious party options put the spotlight on fresh ingredients and can be made ahead of time.
Time Out: 192 pages
Available: $19.95 where books are sold
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