Directions

Line 16 3-ounce flutes or small serving cups on a tray.

In a small saucepot, bring 2 cups of champagne and the sugar to a boil.

Combine 3 envelopes of the gelatin and 1 cup of champagne in a bowl. Let soften for about 2 minutes.

Remove the champagne from the stove and whisk the cold mixture into the pan until dissolved, about 2 minutes. Transfer to a pitcher and fill the flutes halfway. Then, freeze the tray for 30 minutes.

Boil the water.

Blend the Dragone® Whole Milk Ricotta Cheese, milk, remaining champagne and extract in a blender until creamy. Add the remaining gelatin, pulse for 3 seconds, wait 2 minutes and then whisk into the water. Transfer to the pitcher and divide among the flutes. Wipe down the sides of the flutes and transfer to the refrigerator for at least an hour.

Garnish and serve with a spoon.