SPUMANTE CREAM

Serves 8

1 tbsp unflavored gelatin

1/4 cup cold water

1 cup Asti Spumante, room temperature

6 egg yolks, room temperature

1/2 cup sugar

1 cup whipping cream

16 fresh strawberries or raspberries

Sprinkle gelatin over cold water in small bowl and set aside until softened; about 5 minutes.  Meanwhile, bring water in bottom of double boiler to simmer over medium heat.  Combine wine, yolks and sugar in top of large double boiler,  Place over water and whisk until mixture doubles in volume, is pale yellow, and a thick, heavy, very slowly dissolving ribbon forms when whisk is lifted; about 20 minutes.  Add gelatin and whisk until completely dissolved; about 2 minutes.  Remove pan from heat and set on rack to cool; whisking occasionally.

Beat cream to soft peaks in large bowl.  Gently but thoroughly fold cream into wine mixture.  Drop 1 berry into each of 8 sherbet or wine glasses. Divide Spumante Cream evenly among the glasses.  Refrigerate at least 2 1/2 hours or overnight.  Top each with a berry.

REVIEW:  This was supposed to be a variation of zabaglione, but it came out so thick.  It wasn't really very good.