Lemon Elderflower Mimosa and California Cheesecake Float

To Make the Simple Syrup

1. In a small saucepan, bring water, sugar, lemon peel and lemon juice to a boil. Boil for 2 minutes, then remove from heat and allow to cool. Store in the fridge until ready to use.

To Make the Gelato

1. Place a loaf-size pan in the freezer.
2. In a stand mixer fitted with a whisk, whip the cream to soft peaks. Transfer to another bowl.
3. Pop the cream cheese into the mixing bowl, no need to wash it. Whip on high speed, scraping down the bowl a few times until the cream cheese is totally smooth.
4. Add the sweetened condensed milk to the cream cheese and whip until smooth. Add the scraped vanilla bean, salt and lemon. Mix thoroughly.
5. Remove the cream cheese from the stand mixer and gently fold the whipped cream into the cream cheese mixture.
6. Pour the mixture into the frozen loaf pan.
7. Freeze for at least 5 hours before serving.

To Assemble Mimosa

1. Pour the simple syrup and elderflower liqueur into desired glass.
2. Top with sparkling wine and a scoop of gelato.
3. Serve immediately.

Yield: 10, 4 ounce drinks

Credit: Chef Barbara Alexander