Champagne Mousse with Chambord

26

Champagne Mousse with Chambord

Yield : 5-6 servings

This Champagne Mousse is delicious, light and is flavored with Chambord as well as champagne. It’s a perfect dessert for New Year’s Eve!

INGREDIENTS:

4 egg yolks
1/4 cup sugar
3/4 cup + 3 tbsp champagne, divided
2 tbsp chambord, optional
0.25 oz package of gelatin
1 1/4 cups heavy cream
1/2 cup powdered sugar
raspberries (or black raspberries)

26a

DIRECTIONS

1. In a medium sized bowl, whisk together egg yolks and sugar until well combined.
2. Add 3/4 cup champagne and chambord to egg mixture and whisk until combined.
3. Pour egg mixture into a saucepan and cook over medium heat, whisking constantly. It will be foamy – keep whisking.
4. Mixture will begin to thicken and foam will subside. It’s ready when is has thickened and has more volume, about 7-10 minutes. It should reach about 160 degrees, if you have a thermometer. Do not boil.
5. Remove from heat and whisk for another 1-2 minutes, then pour into a clean large bowl and set aside.
6. In a small bowl, sprinkle gelatin over 3 tbsp of champagne. Set aside.
7. In another bowl, make whipped cream. Whip heavy cream until it begins to thicken.
8. Add powdered sugar to heavy cream and continue to whip until it has stiff peaks. Set aside.
9. Heat gelatin in the microwave for about 10-20 seconds, until melted.
10. Add gelatin to egg mixture and mix until combined.
11. Slowly fold whipped cream into egg mixture.
12. Spoon mousse into cups and refrigerate for 3-4 hours, or up to 24 hours.
13. Top with whipped cream and a raspberry (or black raspberry).

 

source : lifeloveandsugar

….. more recipes for CHAMPAGNE DESSERTS & DRINKS andALCOHOLIC DESSERTS …..

Champagne Macarons

23

Champagne Macarons

Yield : 40 macarons

Ring in the new year with these champagne macarons! Filled with a champagne-infused buttercream they are the perfect celebration cookie.

INGREDIENTS:

For the cookies
  • 1 batch of plain macaron shells (see recipe here)
For the filling
  • 1 cup champagne
  • 2½ large (75 g) egg whites
  • ½ cup sugar
  • pinch of salt
  • 16 tbsp unsalted butter, room temperature

23a

DIRECTIONS
  1. Prepare the macaron shells and let cool. Set aside.
  2. In a medium sauce pan, bring the champagne to a boil. Let simmer for 10 minutes, or until reduced to ¼ cup. Set aside and let cool.
  3. In the bowl of a stand mixer (or other heat-resistant bowl), combine the egg whites, sugar, and salt. Set over a small pot of simmering water, whisking constantly. Bring to 160F and then remove from the heat. Beat on medium-high speed with the whisk attachment until cooled to room temperature and stiff peaks have formed, about 8 minutes. Reduce the speed to medium and then add the butter, 2 tbsp at a time, only adding more after the rest has been incorporated. The frosting may start to look soupy or curdled, but just keep beating and it will eventually become fluffy again.
  4. With the mixer on low, add the reduced champagne one tbsp at a time, allowing each to be incorporated before adding the next. If the frosting starts to separate, keep beating and it will eventually come back together.
  5. Transfer the frosting to a piping bag and pipe onto the flat side of half of the macaron shells. Top with a second shell and gently press together so that the frosting reaches the edges. Refrigerate overnight before serving.

source :  joanne-eatswellwithothers

….. more MACARON RECIPES…..

Strawberry Champagne Jello

22

Strawberry Champagne Jello

Yield : 9″ x 13″

Strawberry Gelatin layer covered by a Champagne layer is perfect way to enjoy your midnight toast!

INGREDIENTS:

For the Strawberry Layer

½ C water

2 packets gelatin

2 C strawberries

½ C sugar

For the Champagne Layer

3 packets gelatin

2 C water

1 C sugar

1½ C Cold Champagne

1½ C Cold Ginger Ale

DIRECTIONS:
For the Strawberry Layer
  1. Place the water into a small bowl and sprinkle the gelatin over top to soften.
  2. Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.
  3. Transfer the strawberry mixture to a 9×13 baking dish and place into the fridge for 3 hours to harden.
For the champagne layer
  1. Sprinkle the gelatin over the water to soften.
  2. Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it’s dissolved.
  3. Pour in the champagne and ginger ale and then top off the strawberry layer.
  4. Refrigerate overnight. Cut and serve.

source: pintsizedbaker

Frozen Champagne Salad

21

Frozen Champagne Salad

Yield : 9″ x 13″ (or 10″ square) pan

INGREDIENTS:

  • 8 oz cream cheese (softened)
  • 3/4 cup sugar
  • 12 oz package frozen strawberries (thawed)
  • 20 oz can crushed pineapple (drained)
  • 2 bananas (sliced)
  • 1 cup pecans (chopped)
  • 8 oz cool whip

DIRECTIONS:

In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving

source : hello-homebody

Christmas Vanilla Roll Cake

Christmas Vanilla roll cake

Christmas Vanilla Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 7  mins

INGREDIENTS:

Vanilla Roll cake

2 eggs

3 egg yolks

1/2 cup (100 grams) sugar

1 teaspoon vanilla extract

1/3 cup (30 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch

1/4 cup red & green Wilton batter bits or edible confetti

2 egg whites

1 tablespoon sugar

Vanilla Buttercream

1 cup butter, room temperature

3 cups (360 grams) powdered sugar

3-4 tbsp red & green sprinkles

1 teaspoon vanilla extract

1-3 teaspoons heavy cream

Decorations

4 oz white chocolate

red & green sprinkles

DIRECTIONS:

  1. Heat the oven to 450F.
  2. Line a 17X12″ jelly/sheet pan with parchment paper . Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

Vanilla buttercream

  1. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
  2. Lower the speed and slowly add the sugar, 1/2 cup at a time.
  3. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
  4. Add few drops of heavy cream until it reaches the consistency you desire.
  5. With a spatula fold in the sprinkles.
  6. Gently unroll the cake and spread the buttercream evenly all over it.
  7. Roll it again and place in the fridge for a couple of hours.
  8. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
  9. Let the chocolate settle for few minutes and slice the cake.

Notes:  If you can’t find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

source:  Roxanashomebaking

Raspberry-Champagne Sorbet

 

20

Raspberry-Champagne Sorbet

Yield : 2 cups

INGREDIENTS:

1 1/4 cups Champagne or sparkling wine (I used Prosseco)
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen (I used a combo)

DIRECTIONS:
• mix the Champagne, water, and sugar in a medium nonreactive saucepan. bring to a boil. add the raspberries, remove from the heat, and cover. let stand for 10 minutes
• pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula.  discard the seeds.
• chill the mixture thoroughly, then freeze it in your ice cream maker according their instructions.

source : theurbanbaker

Sparkling Champagne Buttercream Cupcakes

3

Sparkling Champagne Buttercream Cupcakes

Yield : 12-14 cupcakes

INGREDIENTS:

For cupcake:

  • 2 3/4 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 3/4 cup champagne (the sweeter the better)
  • 6 egg whites

For frosting:

  • 3 1/4 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons champagne, at room temperature

Directions:

To make cupcakes:

  1. Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners.
  2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  3. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To make frosting:

  1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
  2. Add vanilla and champagne, beating on medium for another minute

 

Champagne Sorbet

12

Champagne Sorbet

Yield : 1quart

INGREDIENTS:

  • 1 1/2 cups sparkling wine or champagne
  • 1 cup white granulated sugar
  • 1 Tbsp light corn syrup
  • 1 teaspoon of lemon and or grapefruit zest
  • 1 1/2 cups fresh grapefruit juice
  • 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them)

Method

1 Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator over night. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

3 Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.

source:  simplyrecipes