Sparkling Berry Champagne Recipes
SPARKLING BERRY CHAMPAGNE
I have not tried this yet. If you ask me the longest prep part of this recipe may be getting the Champagne bottle open. ;-}
Provided by Charlotte J
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide juice and liqueur evenly between 4 wine glasses.
- Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if desired.
Nutrition Facts : Calories 154.7, Sodium 9.3, Carbohydrate 4.8, Sugar 1.8, Protein 0.1
SPARKLING BERRY CHIFFON
Steps:
- Put a strainer over a glass bowl. Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes. Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes. Strain into the glass bowl, press some plastic wrap on the surface and cool.
- Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl. Cover and refrigerate while the curd cools.
- Whisk the cream and the remaining 1/4 cup confectioners' sugar together in a large bowl until thick and creamy and just under soft peaks. Fold the cream into the cooled lemon mixture. Transfer the chiffon to a pastry bag; snip off the tip of the bag.
- Pipe some of the lemon chiffon into the bottoms of the wine glasses, then spoon in some berries with their juices; repeat, finishing with just a few berries on the tops. Serve immediately.
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