Fruit
Salad with
Champagne Sauce
Serves: 4
Prep. Time: 0:30
1
cup peeled, cubed kiwi
1 cup peeled, cubed figs
1 cup halved grapes
1 cup halved strawberries
1 cup raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
-Heat broiler to its highest setting.
-Divide the cut fruits into 4 soup plates, arranging them
decoratively.
-Make sauce by combining egg yolks and sugar in a mixing
bowl.
-Whisk briskly until the yolks begin to turn a light
lemony color.
-Add the Champagne a little bit at a time, whisking
constantly until well blended.
-Place the mixing bowl in a pot or pan and pour about 1"
of water around it.
-Bring the water to a simmer and continue to whisk
vigorously until the mixture becomes light and foamy.
-Once the mixture starts to thicken, remove the bowl from
the heat. Do not overcook.
-Continue to whisk for 10 seconds.
-Pour equal amounts of sauce over each fruit salad.
-Place the plates under the broiler about 3 inches from
the source of heat and allow them to cook just until they
are lightly browned on the surface, rotating as needed.
-Serve immediately with remaining Champagne to accompany.
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