| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 2/3 |
c |
Champagne |
| 1/3 |
c |
Granulated sugar |
| 1/4 |
c |
Heavy cream |
|
|
Mint springs for garnish |
INSTRUCTIONS
Combine the egg yolks, champagne, and sugar in the top of a double
boiler and whisk over simmering water (make sure the bowl does not
touch the water in the bottom pot). Whisk constantly until thick and
foamy. Remove to an ice bath and continue whisking until cool. Set
aside. Whip chilled heavy cream to soft peak stage and fold gently
into custard. To achieve the most volume, plan to fold in whipped
cream just before serving. Serve in chilled glasses layered with
fresh fruit and/or sponge cake.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 953 Calories (kcal); 53g Total Fat; (56% calories from
fat); 18g Protein; 75g Carbohydrate; 1357mg Cholesterol; 66mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 9 Fat; 4 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9324
Converted by MM_Buster v2.0n.
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