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Berries with Champagne Cream Recipe
Berries with Champagne Cream Recipe photo by Taste of Home

Berries with Champagne Cream Recipe

Publisher Photo
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings

Ingredients

  • 8 egg yolks
  • 1/2 cup sugar
  • 1 cup Champagne
  • 1 cup heavy whipping cream, whipped
  • 1 pint fresh raspberries
  • 1 pint fresh strawberries

Nutritional Facts

1 serving equals 267 calories, 14 g fat (7 g saturated fat), 300 mg cholesterol, 19 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
  2. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.
  3. Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries. Yield: 6 servings.
Originally published as Berries with Champagne Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p65

Nutritional Facts

1 serving equals 267 calories, 14 g fat (7 g saturated fat), 300 mg cholesterol, 19 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Berries with Champagne Cream

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 20, 2014

"Just be aware that it will take more than 5 or 6 minutes to get the egg mixture to 160 degrees. I had the stovetop on low and it took a good 30 minutes of heating/mixing with the mixer to get it to 160. Be careful - the temperature will rise quickly toward the end. But the results are worth it - it's really delicious when it is finished."

MY REVIEW
Reviewed Feb. 14, 2013

"Really good be sure to cook enough"

MY REVIEW
Reviewed Nov. 3, 2012

"Excellent recipe. Lovely, creamy and totally satisfying. My guests ask if I will make this one again."

MY REVIEW
Reviewed Jun. 16, 2012

"is this recipe safe for kids? i'm never really too sure on how that works lol. thanks in advance for any answers!!"

MY REVIEW
Reviewed Feb. 22, 2012

"Fantastic recipe for a special dessert. Easy to make, and delicious!"

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