For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.
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