champagne soup

I am *so* not going to make this, as they say. Quite aside from the complete waste of a bottle of champagne (which I love to drink), what on earth would I do with 10 egg whites?

it sounds utterly vile.

pre-heat the oven to 150?C / 300?F / gas mark 2

1 bottle of pink champagne (pink! drink!)
1 cinnamon stick
10 egg yolks
8 tblsp caster sugar
2 tbsp icing sugar

heat the champagne and cinnamon stick almost to boiling point. *Do not boil* or you will lose the alcohol (which would be very sad).

meanwhile, whisk the egg yolks and sugar until thick and pale. Put into a bowl, and gradually stir in the very hot champagne. Pass through a fine sieve into a large, wide measuring jug. Put ramekins into a roasting tin, and pour the champagne mixture into them. Place in the oven, pour boiling water into the roasting tin to a depth of 2.5cms (avoiding the ramekins, obviously), and bake for about 40 minutes until set. Take the ramekins out of the roasting tin and allow to cool. Chill well. Serve with a liberal dusting of icing sugar.

1 comment to this

hem said on 06 Apr 2006 at 15:04:10:

It doesn't sound that bad. I suspect you get something with a texture of a brulee. Anyway, in answer to the egg-white conumdrum, you could always make up some meranges to go with it.