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    • Dana Adams

      Champagne Popsicle with silverware sticks! per serving calories: 207 preparation time 40 min Plus cooling time ingredients Serves 4 125g icing sugar 175 ml champagne (or sparkling wine) 1 sheet of white gelatine 100 g frozen raspberries 75 g white chocolate 75 g cream aluminum foil First 75 ml water and 75 grams of sugar and simmer until the sugar has dissolved. Soak the gelatine in cold water, dissolve sugar in warm water. Cool for 5 minutes, then stir in the Champ Agener. Second Pour the mixture into small containers (each about 4 oz like mini yogurt cups or espresso cups) fill. Vessels individually fixed cover with aluminum foil. Prick each in the middle of a small aperture and small spoons (are beautiful silver spoon) put into it as straight as possible, so that they are supported by the aluminum foil. The champagne ice for at least 8 hours, but most freeze overnight. Third Raspberries can easily thaw. Puree with sugar übrigem. Delete at will through a sieve to remove seeds, refrigerate. Coarsely chop the chocolate and melt to cool with the cream over the hot water bath can. So the sauce is not secure, leave in a warm place. The ice molds briefly in warm water. Detach ice and serve with the raspberry and Schokolsauce for dipping.

    • Laura Lavoie

      Champagne Popsicle with silverware "sticks" Reminds me of our Wisconsin Brandy Slush drinks at Stacie's! Go Green Bay Girls - you rock!

    • Erin Collier

      Champagne Popsicle with vintage silverware "sticks"!

    • Tani Major

      Champagne Popsicle - use antique silver spoons for handles, great summer party idea.

    • Amy Wallace

      Fancy stick food? Champagne Popsicle with silverware "sticks"!

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    Champagne with silver spoon popsicles. Elegant and fun