Guest guest Posted October 1, 2001 Report Share Posted October 1, 2001 Red Raspberries in Champagne Velvet Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup granulated sugar 4 egg yolks 1 teaspoon cornstarch 1 3/4 cups hot milk 2 tablespoons champagne 2 cups red raspberries With electric beater, gradually add sugar to egg yolks, beating until pale yellow and a ribbon is formed. Add cornstarch; gradually add milk, beating constantly. Pour into saucepan and cook, stirring constantly, until sauce thickens enough to coat a spoon. Remove from heat; beat 1 minute. Add champagne and beat. Set saucepan in bowl of ice water, stirring occasionally until cool. Chill. To serve, pour into shallow dessert plates and top with raspberries. Makes 6 servings HINTS: To decorate each serving with swirled pattern, crush about 2 tablespoons fresh berries and add 1 tablespoon water; heat over low heat or in microwave until berries are cooked. Strain through sieve. Place an indentation in center of each serving dish of Champagne Velvet Sauce before adding the fresh berries. Place about a teaspoon of raspberry sauce in indentation. With toothpick, make swirls or spoke designs out from center. The raspberries sauce will flow outward, making an attractive design. Top with fresh berries. _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
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