Sparkling Berry Chiffon
- prep time10 min
- total time 25 min
- serves 6
Special equipment: 6 wine glasses and a pastry bag
1 Tbsp grated lemon zest
½ cup freshly squeezed lemon juice
½ cup granulated sugar
3 Tbsp unsalted butter
3 eggs, whisked
2 cups mixed berries, such as raspberries, blackberries and blueberries
½ cup confectioners' sugar
¼ cup moscato sparkling wine
1 ½ cups heavy cream
1. 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.
2. Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl. Cover and refrigerate while the curd cools.
3. 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.
4. 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.