Recipe courtesy of Damaris Phillips
Sparkling Berry Chiffon
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 5 g
- Cholesterol
- 177 mg
- Sodium
- 56 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 30 g
- Saturated Fat
- 18 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 31 g
- Protein
- 5 g
- Cholesterol
- 177 mg
- Sodium
- 56 mg
Ingredients
Directions
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.
