Ingredients:

Vanilla crème anglaise:

• 1 cup light cream
• ½ vanilla bean, split lengthwise
• ¼ cup sugar
• 4 egg yolks

Smoothie:

• 6 kiwis, peeled and quartered
• 2 cups champagne, such as Brut
• 1 banana, peeled
• ¾ cup crushed ice

Passion fruit foam:
• 2 cups passion fruit juice
• 4 sheets of gelatin

For kiwi-champagne smoothie:
Combine all ingredients, except passion fruit juice and gelatin, in a large blender. Purée ingredients until well blended and pass through a chinois or fine-mesh sieve.

Bloom gelatin in ice water and then squeeze out excess water. In a small saucepot over low heat, combine softened gelatin and 1 cup passion fruit juice. Stir until gelatin is dissolved. Stir in remaining passion fruit juice, remove pot from heat and refrigerate. When cold, place in CO2 charger and refrigerate again.

To serve:
Dip the rim of a champagne glass in a shallow dish of water. Roll edge of champagne glass in sugar. Pour kiwi-champagne purée into glass until it is ¾ full. Remove CO2 charger from chilled passion fruit and shake mixture well. Lightly foam top of kiwi-champagne smoothie and garnish with kiwi slice. Serve immediately.