Ingredients:
8 egg yolks
1/2 c. sugar
1 c. champagne
1 c. heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries
Directions:
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 degrees, about 5-6 minutes.
Cool quickly by placing the pan in a bowl of ice waer; stir for 2 minutes. Place plastic wrap onto surface of custard. Refrigerate until chilled.
Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.
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