Instructions

1. 1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend
   2. set bowl over a bain marie
   3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 15 minutes
   4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes
   5. in a clean bowl, beat cream to soft peaks
   6. fold cream into cooled custard
   7. cover and store in fridge until ready to use (can be prepared 1 day ahead)