Sparkling Berry Chiffon
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Lemon Zest (grated)1 cup
Granulated Sugar3 tbsps
Unsalted Butter2 cups
Berry (mixed)1 cup
Sugar (confectioners')1 cup
Sparkling Wine (moscato)1.5 cups
Heavy CreamDirections:
1
Watch how to make this recipe
2
Special equipment: 6 wine glasses; a pastry bag Put a strainer over a glass bowl
3
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
4
Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs
5
Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes
6
Strain into the glass bowl, press some plastic wrap on the surface and cool
7
Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl
8
Cover and refrigerate while the curd cools
9
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
10
Fold the cream into the cooled lemon mixture
11
Transfer the chiffon to a pastry bag; snip off the tip of the bag
12
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
13
Serve immediately