. This dessert is a great one for any celebration. Save the toast for the end of the meal.
Ingredients
- 3/4 teaspoon(s) freshly ground pepper
- 1 pint(s) raspberry sorbet, softened slightly
- 1 bottle(s) (750-milliliter) Prosecco, chilled
Directions
- In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.
- Chill 8 champagne saucers. Using a 1/2-ounce ice cream
scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.
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