Berries with Champagne Cream

Source: www.tasteofhome.com

 Berries with Champagne Cream

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
6 Servings
Prep: 20 min. + chilling

Ingredients

  • 8 egg yolks
  • 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
  • 1 cup Champagne
  • 1 cup 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°, about 5-6 minutes.
  • 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.
  • 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.
Nutrition 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.
Click here to find out more!
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Filed under Champagne Cream, New Years Day

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