1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging
decoratively. Make sauce by combining egg yolks and
a mixing bowl. Whisk briskly until the yolks begin
to turn a
light lemony color. Add the Champagne a little bit
at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about
of water around it. Bring the water to a simmer and
to whisk vigorously until the mixture becomes light
Once the mixture starts to thicken, remove the bowl
heat. Do not overcook. Continue to whisk for 10
Pour equal amounts of sauce over each fruit salad.
plates under the broiler about 3 inches from the
heat and allow them to cook just until they are
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.