Sparkling Berry Chiffon

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 tablespoon grated lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 3 eggs, whisked
  • 2 cups mixed berries, such as raspberries, blackberries and blueberries
  • 1/2 cup confectioners' sugar
  • 1/4 cup moscato sparkling wine
  • 1 1/2 cups heavy cream
Directions
Watch how to make this recipe.
  • Special equipment: 6 wine glasses; a pastry bag

  • 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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