| 25 | 26 | 27 | 28 | 29 |
| 1 | 8 | 15 | 23 | 30 |
|
Fruit Salad with Champagne Sauce
1
1
1
1
1
2
1
1
cup kiwi, peeled and cut into 1/4 inch cubes
cup figs, peeled and cut into 1/4 inch cubes
cup grapes, sliced in half
cup fresh strawberries, sliced in half
cup fresh raspberries
egg yolks
/3 cup granulated sugar
cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.
FREE Cookbooks!! Stop Searching, Start Cooking!
http://www.e−cookbooks.net
Fruit Salad with Champagne Sauce
24
Page
Quick Jump
|