French Pudding with Champagne and Raisins
A no-cook French cream dessert whipped from champagne, heavy cream and condensed milk, studded with lemon-and-champagne soaked raisins. The original recipe has no added sugar, but you may add some if desired.
🍽️ Makes 8
Ingredients
| 300 ml | dry champagne |
| 100 g | raisins |
| 1 pc | lemon (zest and juice) |
| 600 ml | heavy cream |
| 200 ml | condensed milk |
Instructions
- Pour the champagne, raisins, and the grated zest and squeezed juice of 1 large lemon into a bowl. Cover and leave overnight so the raisins swell nicely.
- The next day, strain the mixture and set aside the raisins. In a large bowl combine the cream, condensed milk and the champagne and beat with a mixer for about 10 minutes until a fluffy texture forms. Stir in half of the raisins and reserve the rest for garnish.
- The original recipe uses no sugar at all, but you may add some if you wish.
- Divide the champagne-and-raisin cream among eight small dessert cups, garnish with a few raisins on top and leave to chill. Serve with biscuits if desired.