Champagne Soaked Berries With Whipped Cream Recipe 455

WHIPPED CREAM WITH FRESH BERRIES

Steps:

• Add the heavy cream and sugar to the chilled bowl of a stand mixer (you can also use a hand mixer or a whisk and a large chilled bowl). Whip on medium speed until the cream holds soft peaks. Add the vanilla bean paste, creme fraiche, orange zest and orange liqueur and whip on medium speed until the cream holds medium peaks.
• Layer fruit in a bowl, spoon over whipped cream and serve.

BERRIES WITH CHAMPAGNE CREAM

Steps:

• In a small bowl, stir together the whipped topping and Champagne flavor. Layer the berries and champagne cream in champagne flutes. Serve immediately.

CHAMPAGNE SOAKED BERRIES WITH WHIPPED CREAM RECIPE - (4.5/5)

Steps:

• Combine Champagne, 3 tablespoons agave, and rind in a large bowl. Add berries and toss gently to combine. Cover and chill 30 minutes. Place cream in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Beat in remaining 1 tablespoon agave. Place 3/4 cup berry mixture in each of 8 bowls. Top each serving with 2 tablespoons whipped cream. Divide crushed cookies among servings.

BERRIES WITH CHAMPAGNE CREAM

Steps:

• In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.

STRAWBERRY AND CHAMPAGNE ICE

Steps:

• Stir 3/4 cup sugar and 3/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Bring to simmer. Remove from heat; cool syrup completely.
• Purée 3 cups strawberries in blender just until smooth. Strain puree through fine strainer.
• Transfer sugar syrup and 1 1/2 cups strawberry purée to large bowl (reserve any remaining strawberry purée for another use). Stir in corn syrup, lemon juice and vanilla. Refrigerate mixture until cold, about 2 hours.
• Stir Champagne into strawberry mixture. Process in ice cream maker according to manufacturer's instructions. Transfer strawberry ice to container; freeze until firm, at least 4 hours. (Can be made 1 day ahead. Keep strawberry ice frozen. Cover and chill remaining strawberries.)
• Toss remaining 2 1/4 cups strawberries with 2 tablespoons sugar in large bowl. Let stand until juices form, about 1 hour. Divide strawberries among 6 dessert cups. Top each serving with 1 scoop strawberry ice. Garnish with mint.