CHAMPAGNE SABAYON
Steps:
- Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
- Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.
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Marla Riley
[email protected]This is a must-try recipe for any champagne lover. It's easy to make and absolutely delicious.
Jumanne Omary
[email protected]I've never had sabayon before, but I'm glad I tried this recipe. It's a light and airy dessert that's perfect for any occasion.
Orangzaib Tanoli
[email protected]This was a great way to use up some leftover champagne. It's a delicious and elegant dessert.
Murtaza Khan
[email protected]I'm not a big fan of champagne, but I loved this sabayon. The flavor was subtle and not overpowering.
MD Hanif Khan
[email protected]This recipe is a keeper! I'll definitely be making this again.
renad ahmed
[email protected]This was my first time making sabayon, and it turned out great! I followed the recipe exactly, and it was so easy to make.
Zubair Imran
[email protected]I made this for my husband's birthday, and he loved it! He said it was the best sabayon he's ever had.
gurpreet brussantesh warima
[email protected]This is the best sabayon recipe I've ever tried. The champagne adds a lovely flavor, and the texture is so smooth and creamy.
Abdullatif Muradi
[email protected]I've made this sabayon a few times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
Dyrax
[email protected]This was a hit at my last dinner party! Everyone raved about the light and fluffy texture, and the champagne flavor was the perfect touch.