Recipe - Very Smooth Cheesecake

2 (One half pint) baskets fresh
raspberries
2 tablespoon Sugar
One half cup Plus 2 T raspberry liqueur
One fourth cup Cognac or other brandy
8 Sugar cubes
1 (750 ml) bottle chilled
brut Champagne
Fresh raspberries
Lemon peel strips

Combine 2 baskets raspberries and 2 tablespoons sugar in medium bowl. Mash
berries lightly with fork. Let stand 15 minutes. Mix in liqueur and
brandy. Pour into jar. Cover and let stand in dark cupboard 3 days. Strain
raspberry mixture, pressing on solids with spoon to extract as much liquid
as possible. (Can be made 1 month ahead. Cover and chill.)

Place one sugar cube in each of eight 6oz Champagne flutes. Pour 2
tablespoons raspberry mixture over each sugar cube. Pour Champagne over to
fill glasses. Garnish each with raspberries and lemon peel.

From the North Champagne & Ile de France regions of France. Bon Appetit/May
94 Typed by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini