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Spumante Cream Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Asti spumante||1 Cup (16 tbs) (At Room Temperature)|
|Egg yolks||6 (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1843 Calories from Fat 936
% Daily Value*
Total Fat 104 g160%
Saturated Fat 61.7 g308.3%
Trans Fat 0 g
Cholesterol 1441.9 mg
Sodium 155.2 mg6.5%
Total Carbohydrates 137 g45.8%
Dietary Fiber 3.8 g15.4%
Sugars 125.4 g
Protein 29 g57.1%
Vitamin A 26.4% Vitamin C 188.2%
Calcium 31.2% Iron 22.6%
*Based on a 2000 Calorie diet
Meanwhile, bring water in bottom of double boiler to simmer over medium heat.
Combine wine, yolks and sugar in top of large double boiler.
Place over water and whisk until mixture doubles in volume, is pale yellow and forms a thick, heavy ribbon when whisk is lifted, about 20 minutes.
Add gelatin and whisk until completely dissolved, about 2 minutes.
Remove pan from heat and set on rack to cool, whisking occasionally.
Beat cream to soft peaks in large bowl.
Gently but thoroughly fold cream into wine mixture.
Drop 1 berry into each of 8 sherbet or wine glasses.
Divide Spumante Cream evenly among glasses.
Refrigerate at least 2 1/2 hours or overnight.
Top each with 1 berry.