Champagne Cream

Name: Champagne Cream
Ingredients: 1 tbsp cornflour (cornstarch); 3 egg yolks and 1 whole egg; 150 ml (5 fl oz/⅔ cup) champagne (more ordinary bubbles will also do); juice of ½ lemon; 100 ml (approx. 3 fl oz/½ cup) thick cream; 75 g (2½ oz/⅓ cup) sugar

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

This light cream can be used as a filling for many pastries, often combined with fresh fruit. Instead of champagne you could also use espresso and you will end up with a mocha cream, which is also delicious.

Ingredients

100 ml (approx. 3 fl oz/½ cup) thick cream
150

Sauce
Vegetarian
Gluten-free

Method

Beat the cream until stiff and set aside in the refrigerator. Beat the champagne, sugar, egg yolks, egg, cornflour and lemon juice with a mixer over a bain-marie into a firm white cream. Leave to briefly cool. Carefully fold in the whipped cream.