118milliliterschampagneor a fortified or sweet wine
raspberries
citrus zest to garnish
For the cake:
1slicelemon cream cakeI used Pandoro Italian cake
Instructions
Prepare the water bath:
Heat your sous vide water bath to 74ºC/165ºF.
Make the custard:
Add the cream to a chilled stainless steel bowl and whisk to medium-firm peaks. Cover and set aside in the refrigerator.
Add the egg yolks and sugar in a bowl and whisk until the mixture thickens to ribbon stage. Whisk in the champagne. Add the mixture to a ziplock bag and submerge in the heated water bath using the water displacement method. Cook for 20 minutes.
Remove from the water bath, add to a stainless steel bowl and chill by whisking over an ice bath, or place in the refrigerator. Once cooled, fold in the whipped cream. Keep chilled.
Prepare the cake:
Cut a generous chunk of the cake into cubes and toast in a toaster oven or oven until lightly crisped. Set aside to cool.
Assemble the dessert:
Layer the berries, cake and custard in dessert cups. Garnish with a citrus zest.