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Suggest a better descriptionCombine the egg yolks, champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside. Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Yield: 6 servings Per serving: 953 Calories (kcal); 53g Total Fat; (56% calories from fat); 18g Protein; 75g Carbohydrate; 1357mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 4 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9324 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1053g) | ||
Recipe Makes: 1 | ||
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Calories: 3120 | ||
Calories from Fat: 2048 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.6g | 303 % | |
Saturated Fat 84.8g | 424 % | |
Monounsaturated Fat 99g | ||
Polyunsanturated Fat 34.7g | ||
Cholesterol 10110.2mg | 3111 % | |
Sodium 417.1mg | 14 % | |
Potassium 1057.5mg | 28 % | |
Total Carbohydrate 98g | 29 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 98g | ||
Protein 130.3g | 186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3120
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