How to make
Pour the champagne and raisins, into a bowl along with grated rind and juice of 1 large lemon. Cover and leave the raisins overnight to swell nicely.
The next day, strain the mixture and raisins aside. In a large bowl, combine the cream, condensed milk and champagne and beat for about 10 minutes with a mixer into a fluffy texture.
Mix in half the raisins and other decorative bits. The original recipe has no sugar, but you can add some. Spread the cream with champagne and raisins in eight small dessert bowls and garnish the top with some raisins and allow to cool.
If desired serve with crackers.
