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.
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.
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