Fruit Salad with Champagne Sauce Recipe

Ingredients:

1 c of kiwi (fresh); peeled then cubed (1/4-inch)
1 c of figs (fresh); peeled then cubed (1/4-inch)
1 c of grapes (fresh); halved
1 c of strawberries (fresh); halved
1 c of raspberries (fresh)
2 pcs of egg yolks
1 c of champagne
1/3 c of sugar (granulated)

Instructions:

Preheat broiler at high.

Divide all the (cut) fruits to four shallow bowls and arrange them attractively. Combine sugar and yolks inside a bowl.

Beat thoroughly till it turns into bright yellow. Gradually add Champagne while beating continuously.

Transfer egg mix on a double boiler above low heat. Continue beating till mixture is foamy and light.

Turn off heat once it begins to become thick, don’t overcook the sauce. Continue beating for ten secs.

Pour onto the fruits. Place bowls of fruit in the preheated broiler. Heat till sauce turns slightly brown. Serve at once.

>> Fruit Salad with Champagne Sauce Recipe