This dessert may be made a day ahead, then covered and refrigerated.
1½ cups medium dry white wine
½ cup raspberry liqueur
6 egg yolks
2 tablespoons water
½ cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish
Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes. Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon. Use the low speed of the mixer while pouring in the hot wine and liqueur mixture. Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency. Remove the pan from the heat. Pour custard into a bowl. Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.
Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken. It should be a little firmer. Do not over-beat or the cream may turn into butter. Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse. Serve in 6 chilled dessert dishes. Garnish with raspberries (or berries of choice) and a sprig of mint. Cover and refrigerate. Serves 6.
Recipe by Maison Lacour, Baton Rouge
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