Berries with Champagne Cream
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.
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
Ingredients
-
8 large egg yolks
-
1/2 cup sugar
-
1 cup champagne
-
1 cup heavy whipping cream, whipped
-
1 pint fresh raspberries
-
1 pint fresh strawberries
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.
Nutrition Facts
1 each: 267 calories, 14g fat (7g saturated fat), 300mg cholesterol, 19mg sodium, 27g carbohydrate (21g sugars, 4g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC