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1
Place 1 tablespoon Champagne in small bowl.
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2
Sprinkle gelatin over; let stand until soft, about 10 minutes.
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3
Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves.
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4
Increase heat and bring to boil.
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5
Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes.
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6
Using slotted spoon, place pears on plate and cool.
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7
Boil poaching liquid until reduced to 1 1/3 cups, about 15 minutes.
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8
Whisk egg yolks in medium bowl to blend.
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9
Gradually whisk in hot poaching liquid; return mixture to same saucepan.
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10
Stir over medium-low heat until candy thermometer registers 175F., about 4 minutes.
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11
Remove from heat; add gelatin mixture and whisk until dissolved.
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12
Chill custard until thickened but not set, stirring occasionally, about 1 hour.
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13
Set aside 4 raspberries for garnish.
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14
Combine remaining raspberries and 1 tablespoon sugar in medium bowl.
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15
Let stand 10 minutes.
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16
Coarsely chop pears.
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17
Beat cream until stiff peaks form.
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18
Fold cream into custard.
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19
Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses.
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20
Spoon half of pears over raspberries, dividing equally.
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21
Spoon 1/2 cup custard over each.
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22
Repeat layering with remaining raspberries, pears and custard.
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23
Cover loosely with foil; chill until custard is set, at least 6 hours or overnight.
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24
Garnish parfaits with reserved raspberries, mint and rose petals, if desired.
