Sparkling Parfaits

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.