Raspberry Champagne Parfait

• 1 box (6 oz) raspberry gelatin
• 2 cups champagne, divided
• 1 cup heavy cream, divided
• 1 tbsp icing sugar
• 1 pint fresh raspberries, for garnish
• None None white chocolate curls

1. Chill 8 martini glasses. Pour 11/2 cups of boiling water over gelatin in a heat-proof bowl. Stir for 2 mins until completely dissolved. Have 3 glass heat-proof bowls ready. Pour 3/4 cup gelatin into the first 2 bowls. Pour half a cup into the third bowl. Set aside to cool at room temperature.
2. Add 1 cup of champagne to the first bowl containing 3/4 cup gelatin. Stir until combined. Pour into martini glasses. Chill for 1 hour until firm.
3. Add heavy cream to the second bowl containing 3/4 cup gelatin. Cook on HIGH setting in the microwave for 30 seconds or until just liquefied. Stir some cream and 1/4 cup champagne. Pour into martini glasses. Chill for 1 hour until firm.
4. Re-liquefy the third bowl with 1/2 cup gelatin. Add 3/4 cup champagne. Stir well. Pour over cream layer. Chill for 1 hour.
5. Whip remaining cream with icing sugar until soft peaks form. Top parfaits with whipped cream and garnish with raspberries and white chocolate.

raspberry gelatin, champagne, heavy cream, icing sugar, fresh raspberries, white chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/18727 (may not work)