I have been wanting to try this since I saw a picture in a magazine, it's a mixture between
Zambaglione & Champagne Cream. I wanted the texture of the Zambaglione using Champagne instead of Marsala. So I combined a couple recipes & this is what I came up with-
Didn't it turn out pretty :) :) :)
6 eggs yolks
3/4c. champagne- I used Andre's Strawberry Champagne.
1c. heavy cream
1c. fresh berries of your choice
Start a pot of water to boil on the stove & place a glass bowl in the freezer.
Whisk together the egg yolks & sugar in a metal bowl, slowly whisk in the champagne (it will foam up quite a bit). Place metal bowl over top of a pan of boiling water, whisk mixture until it's nice & thick (all the foam will disappear). This takes about 10-15 min. Take your chilled bowl out of the freezer and pour your custard into it, place into the fridge to cool.
Chill another mixing bowl, once your custard is cooled, whip the cream, sugar & vanilla in the chilled bowl until firm peaks form. Reserve 1/2 a cup of the whipped cream. Gently fold the custard into the remaining whipped cream. To serve layer with your berries into individual serving dishes, garnish with reserved cream and berries.
This was so light & airy, if you are looking for a impressive,beautiful, easy, make ahead dessert this would be perfect, it was wonderful :)
The grocery store had shrimp on sale so I decided to make wonton wrapped shrimp, & bacon wrapped shrimp.
Wonton Wrapped Shrimp
lg cooked, peeled deveined shrimp
Wipe both sides of the wonton wrappers with olive oil, place a 1/2t. cream cheese in the center of each wonton. Place a shrimp on top and fold in the corners to make a square, bake at 425 for 15-30 min. until the wontons are crispy. Serve hot with cocktail sauce.
The Bacon Wrapped Shrimp I cooked at 425 for about 15 min. than broiled for about 5 min until the bacon was crispy :)
One more picture for the road-