Piper-Heidsieck & Wolfgang Puck Conjure A Red Carpet Ready Champagne Treat

Well, well, well, the Oscars are causing quite the stir this year. Will you be watching the show? Personally I can’t wait to see what Chris Rock does with the opening monologue. Then there is Leo Dicaprio. This year could be the one that he finally wins an Oscar. He has waited long enough.

No matter why you are watching the Oscars, you can luxuriate like a celebrate by sipping on Piper Heidsieck Champagne. Besides being one of my favorites, it is the exclusive champagne of the Oscars.  Bubbles are perfect to watch during all of the glamour and glitz of the night! What will be in your glass?

If you want to eat like the celebs at the Governor’s Ball then whip up the Red Carpet Ready Raspberry Panna Cotta that Wolfgang Puck will be serving to celebs at the official post dinner of the Oscars.

“Red Carpet Ready” Raspberry Panna Cotta 
with Lychee-Champagne Gelee
Yield: 24, 4-oz glasses

Lychee Champagne Gelee:

1/2 ounce sheet gelatin

7 fluid ounces Piper Heidsieck Cuvée Brut Champagne

7 fluid ounces lychee puree

Fresh raspberries

Raspberry Panna Cotta:

1/2 ounce sheet gelatin

21 fluid ounces cream

1 cup granulated sugar

24 fluid ounces raspberry puree

First, make the Lychee Champagne Gelee: Put the gelatin sheet in a small bowl and add ice water to cover. Leave the gelatin until it blooms, turning soft and pliable, 5 to 10 minutes.

Meanwhile, put the Champagne and lychee puree in a saucepan and warm, stirring, over medium-low heat.

When the gelatin has bloomed, gently lift it out and gently wring to remove excess water. Add the gelatin to the warm Champagne-lychee mixture and stir until fully dissolved and blended in.

Spoon the mixture into individual small serving glasses or bowls to form a thin layer in their bottoms. Add a few raspberries to each glass. Place the glasses on a tray and refrigerate until set completely.

While the Lychee Champagne Gelee sets, prepare the Raspberry Panna Cotta: Put the gelatin sheet in a small bowl and add ice water to cover. Leave the gelatin until it blooms, turning soft and pliable, 5 to 10 minutes.

Put half of the cream and all of the sugar in a saucepan and cook, stirring, over medium heat until the sugar has completely dissolved. Gently squeeze excess water from the bloomed gelatin, add the gelatin to the pan, and stir until completely dissolved. Stir in the remaining cream and the raspberry puree.

Immediately  place the bottom of the pan in a large mixing bowl filled with ice cubes and water and stir until the mixture feels cool to the touch. Spoon the Raspberry Panna Cotta mixture evenly over the Lychee Champagne Gelee in each glass and return to the refrigerator to cool until completely set, 2 to 4 hours, before serving.


Recipe courtesy of Wolfgang Puck Catering, Executive Pastry Chef Tyler Atwell

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