Champagne Parfaits

Instructions

1. In a small saucepan, combine the champagne and sugar over medium heat. Stir until the sugar is dissolved, and simmer for a few minutes to reduce the mixture slightly. Remove from heat and let it cool.

2. In a heatproof bowl, whisk the egg yolks until pale and frothy. Slowly pour a small amount of the champagne mixture into the egg yolks, whisking constantly to temper the eggs and prevent scrambling. Gradually add the remaining champagne mixture while whisking continuously.

3. Place the bowl over a pot of simmering water, creating a double boiler. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and let it cool to room temperature.

4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled champagne mixture until well combined and smooth.

5. To assemble the parfaits, layer the champagne mousse with fresh berries in serving glasses. Start with a spoonful of mousse at the bottom of each glass, followed by a layer of berries. Continue layering until the glass is filled, finishing with a dollop of mousse on top.

6. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the mousse to set.

7. Before serving, garnish the parfaits with fresh mint leaves for a pop of color and added freshness.