Douceur Royale (David Bousquet)

Ingredients:

2 sheets of gelatin
30 ml LONG PEACH
Raspberries
30 ml raspberry puree/flute
Champagne

Before lunch, long drink
Champagne Flute

Preparation:

Soften the 2 sheets of gelatin in cold water.
Mix them with the liqueur.
Add a raspberry to each flute and 20 ml of the mixture.
Refrigerate for 1/2 hr.
Fill with 20 - 30 ml of the mixture and return to the fridge for 1/2 hr.
Add 30 ml of the raspberry puree and fill with champagne.
Stir with a spoon and serve.