Ingredients
8 egg yolks1/2 cup sugar1 cup champagne1 cup heavy whipping cream, whipped1 pint fresh raspberries1 pint fresh strawberries
Preparation
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.
