CHAMPAGNE SABAYON
Steps:
- Fill a large bowl with ice water.
- In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl in the ice water bath and whisk gently until cooled.
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks. Fold the whipped cream into the sabayon.
- Storage
- Sabayon can be refrigerated for up to 2 days, but it is best used the day it's made.
- Variations
- Don't limit yourself to sabayon flavored with Champagne. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
- To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elijah Tichborne
[email protected]This was a great dessert to end a special meal. It was light and airy, and the champagne flavor was subtle but present.
Erh Hchhfuhf
[email protected]I've tried a few different champagne sabayon recipes, and this one is by far the best. It's the perfect balance of sweet and tart.
Earla Head
[email protected]This champagne sabayon is a delightful dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser.
JENT ANDREWZ
[email protected]I love the way the champagne flavor comes through in this sabayon. It's the perfect dessert for a celebration.
Flynn Cherry
[email protected]This is a great recipe for a special occasion dessert. It's easy to make and always impresses my guests.
Eis fbfjws Sjskrjfjf
[email protected]I've never made sabayon before, but this recipe was easy to follow and turned out great! The champagne flavor was subtle but noticeable.
King Rahul
[email protected]This is a classic dessert that is always a winner. I love the way the champagne flavor pairs with the sweetness of the sugar.
Md safiull Boss
[email protected]I made this for a dinner party and it was a hit! Everyone loved the light and fluffy texture, and the champagne flavor was a nice touch.
Zahida Farid
[email protected]This was a great dessert to end a special meal. It was light and airy, and the champagne flavor was subtle but present.
Abdu Mohammed
[email protected]I've tried a few different champagne sabayon recipes, and this one is by far the best. It's the perfect balance of sweet and tart.
Shittu Jemilah
[email protected]This champagne sabayon is a delightful dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Frank Gurule
[email protected]I love the way the champagne flavor comes through in this sabayon. It's the perfect dessert for a celebration.
Tyler Seiber
[email protected]This is a great recipe for a special occasion dessert. It's easy to make and always impresses my guests.
Frp Pfr
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The champagne sabayon was light and fluffy, and the flavor was out of this world. I will definitely be making this again.
Jeremiah Jeremy
[email protected]This was my first time making sabayon, and it turned out perfectly! I followed the recipe exactly, and it was easy to make. The flavor was amazing, and I will definitely be making it again.
Nitu Parajuli
[email protected]I've made this recipe several times now, and it never disappoints. It's a great way to use up leftover champagne, and it's always a crowd-pleaser.
kiya hall
[email protected]This champagne sabayon was a delightful treat! The texture was smooth and airy, and the flavor was perfectly balanced between sweet and tart. I served it over fresh berries, and it was a huge hit with my guests.