Shelly's Recipe

BERRIES WITH CHAMPAGNE CREAM

Category: Fruit Desserts

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

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 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.