There is something about diamonds and champagne which conjure up thoughts of Valentine's day. Well, you can't eat diamonds (okay, you can but you'll end up in an emergency room) but I have you covered where the champagne is concerned!
This is my take on a fabulous dessert served in some of the best restaurants in Europe. It is extremely tasty, quite elegant and is one of the only desserts where once you're finished eating the ingredients, you're left with a very tempting after dinner drink. I might add that it is also a wonderful visual dessert as well.
Champagned Berries was created by Chef Larry Edwards after he had a similar dessert outside Paris, France a few years ago. In the Parisian version of this dessert, they used various balls of melon. The variation of tastes in each bite was exhilerating. Chef Edwards decided to adapt this recipe using three different types of berries, each with its own color, flavor and texture. The final result, as you will taste when you prepare this gourmet dessert, is nothing short of miraculous and like many elegant desserts, it is extremely easy to prepare!
Ingredients for Champagned Berries:
- 1 cup blackberries, rinsed
- 1 cup blueberries, rinsed
- 1 cup strawberries, rinsed, hulled (stem removed) and quartered
- 1/2 cup Chambord liqueur (raspberry flavored liqueur)
- 2 cups Champagne
Steps:
- Layer the berries into two goblets (large wine glasses).
- Pour 1/4 cup of Chambord into each cup.
- Just before serving, fill the goblets with Champagne.
Whereas most recipes of this ilk will have you tossing the berries in superfine sugar, it is not necessary in this case. Both the Chambord and the Champagne will bring out the natural sweetness in the berries.
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