Fruit and Champagne Salad Recipe
Ingredients:
1 c of kiwi; skinned & sliced into 1/4 inch cubes
2 egg yolks
1 c of figs; skinned & sliced into 1/4 inch cubes
1/3 c of sugar; granulated
1 c of grapes; divided into 2
1 c of strawberries (fresh); divided into 2
1 c of raspberries (fresh)
1 c of Champagne
Directions:
Heat a broiler and set it to the high heat. Distribute and assemble the fruits evenly into about 4 fruit or soup bowls.
Prepare the sauce. Combine the sugar and egg yolks together in a small bowl; and then whisk it well ’til the color of the egg yolks become light lemon yellow. While whisking, gradually add some champagne ’til it is well-mixed.
Next, put the bowl with the sauce into a saucepan (bigger than the bowl) with water that is about an inch high. Place this saucepan on a stove and simmer, while vigorously whisking the egg yolk mixture. You must do this ’til it thickens (becomes foamy) and lightens. Once you reach this stage, turn off the heat. Take out the bowl from the big saucepan; and then whisk the egg yolk mixture further for another 10-15 seconds.
Dribble the mixture equally over each salad bowl. Place each fruit bowl beneath the broiler (approximately 3 inches away from the heat source). Cook ’til the surface turns light brown. You may have to rotate it every now and then to even the color.
Serve the fruit bowls at once. Serve with the ‘leftover’ champagne as desired.
>> Fruit and Champagne Salad Recipe