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Recipe courtesy of Damaris Phillips

Show: Southern at Heart

Episode: Fancy Fun Finger Foods

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Sparkling Berry Chiffon (04:50)

Total:: 40 min
Active:: 40 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.

My Private Notes

Name: Sparkling Berry Chiffon
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
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