![champgnemousse6392](https://5thavenuecakedesigns.com/files/2012/01/champgnemousse6392.jpg)
Sweet tart raspberry sauce is the perfect partner
Every year, we have champagne left over from New Year’s Eve; each year Sydney and I create unique romantic desserts with the remaining champagne. This year, 2012, we were able to use the champagne in three separate recipes; Champagne Pudding was the first. The end result was enchanting and delightful. I had purchased these slated 2-ounce glasses that would be the perfect petite size.
![champgnemousse6370](https://5thavenuecakedesigns.com/files/2012/01/champgnemousse6370.jpg)
I should have waited for the raspberry coulis to jellify; the layers would have turned out evenly
Champagne-Vanilla Pudding:
165 grams/1½ -cups heavy whipping cream
165 grams/ 1 1/2-cups crème frâiche
244 grams/1-cups whole milk
150 grams/1/2-cup sugar, reserving ¼ -cup sugar
64 grams/4 large egg yolks
24 grams/3 -Tablespoon cornstarch
10 grams/2-Teaspoons cognac
10 grams/ 2 teaspoons champagne
Salt
½ -teaspoon pure vanilla extract, plus a splash
1 vanilla bean, scraped for seeds
16 grams/1-Tablespoon butter, cold cut into cubes
Prepare your mise en place.
![champmoussemiseenplace3663](https://5thavenuecakedesigns.com/files/2012/01/champmoussemiseenplace3663.jpg)
Mise en place
Bring to a boil the milk, heavy whipping cream, crème frâiche and vanilla pod in a large sauce pot, with 1/2 -cup of the sugar (to avoid scorching the bottom of the pot).
![champagneprepcreme3694](https://5thavenuecakedesigns.com/files/2012/01/champagneprepcreme3694.jpg)
Whisk all the ingredients together and allow to come to a boil
In a mixing bowl, add egg yolks, ¼ -cup of sugar and whisk together until the mixture is pale yellow in color and thickened.
![champprepyolkssug3695](https://5thavenuecakedesigns.com/files/2012/01/champprepyolkssug3695.jpg)
Whisk until pale yellow, but do not allow the egg yolk mixture to foam
Add the cornstarch and whisk to combine.
![champprepyolkscornstar3696](https://5thavenuecakedesigns.com/files/2012/01/champprepyolkscornstar3696.jpg)
Sift the cornstarch over the egg yolk mixture
The egg yolk mixture with cornstarch once it has been amalgamated.
![champagneprepribbon3669](https://5thavenuecakedesigns.com/files/2012/01/champagneprepribbon3669.jpg)
The mixture is light yellow and thick, but we have not allowed too much air to be incorporated
When the milk-cream/crème mixture reaches a full simmer (tiny bubbles form on the inner outside of sauce pot), gradually whisk in ½ -cup of the simmering milk/cream mixture into the yolk mixture to temper, and slowly pour and whisk remaining hot cream.
![champagnepreppour3705](https://5thavenuecakedesigns.com/files/2012/01/champagnepreppour3705.jpg)
Continually whisk as you add a thin stream of hot crème mixture, to temper the egg yolk mixture
Return the egg mixture to the sauce pot, stirring continuously with a wooden spoon until a few minutes (about 5 or so). Bubbles should have burst on the surface and the mixture should be thickened and glossy.
![champagnemousseprepline3712](https://5thavenuecakedesigns.com/files/2012/01/champagnemousseprepline3712.jpg)
Drag your finger down the middle of the back of a wooden spoon. If the line remains remove from heat
The pudding should coat the back of a wooden spoon. Remove from heat and add a pinch of salt.
![champmousseprepcool3713*](https://5thavenuecakedesigns.com/files/2012/01/champmousseprepcool3713.jpg)
Sydney likes to test the wooden spoon once more
Pipe the first layer of the pudding into the glasses, then a layer of Raspberry coulis, and finally a last layer of champagne pudding. Any clear glass will give you a delicate layered look.
![champgnemousse6377](https://5thavenuecakedesigns.com/files/2012/01/champgnemousse63771.jpg)
Voila!
This looks super yummy! Wish I had some right this minute!