Champagne Cream

Preparation info
    • Difficulty

      Easy

Appears in

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

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.