Ingredients:

  • 250g shortbread cookie crumbs
  • 115g unsalted butter, melted
  • 0.25 tsp fine sea salt
  • 0.5 tsp edible gold luster dust
  • 180ml Brut Champagne or Sparkling Wine
  • 340g high-quality white chocolate, finely chopped
  • 475ml heavy whipping cream, cold
  • 10g unflavored gelatin powder
  • 1 tsp pure vanilla bean paste
  • 125g fresh raspberries or pomegranate seeds
  • 1 pinch edible gold leaf or gold sprinkles

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper. Combine shortbread crumbs, melted butter, salt, and gold dust. Press firmly into the pan bottom and freeze for 15 minutes.
  2. In a small saucepan, simmer champagne over medium heat until reduced by half (approx. 90ml). Sprinkle gelatin over the liquid and let bloom for 5 minutes. Heat gently until gelatin is dissolved.
  3. Melt white chocolate using a double boiler or microwave. Whisk the warm champagne-gelatin mixture into the chocolate until glossy. Whip heavy cream and vanilla to medium peaks in a separate bowl.
  4. Gently fold the whipped cream into the chocolate mixture in three batches. Pour over the chilled crust and smooth the top.
  5. Refrigerate for at least 5 hours. Before serving, run a warm knife around the edge to release. Garnish with fresh fruit and gold leaf.