Is there anything sweeter than fresh raspberries, cold champagne and an evening with good friends?
Nope, we didn’t think so either 😉
So, here’s a little Champagne Missives innovation to help you get on your way.
From the kitchen:
A bottle of champagne – chilled and calling your name
The rocket science part:
Pop three raspberries in each glass – I like to gently squish them with the back of a spoon to release their flavour.
Add a few shards of that delicious baked toffee.
Top with champagne.
* Baked toffee instructions:
Line a 24cm x 34cm baking tray with baking paper (non-stick).
Sprinkle the paper thinly with 1/2 cup caster sugar.
Place in an oven ready at 200C (425F).
Bake for 10-12 minutes or until golden (don’t take your eyes off it!).
Allow to cool on tray, then break into pieces.
Keep in fridge in sealed container until required.