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.
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Rambharosh das
[email protected]This sabayon is delicious! I love the combination of champagne and egg yolks.
stri striPlay
[email protected]I've made this sabayon several times and it's always a success. It's a great dessert for a dinner party.
Zara Hart
[email protected]This is my go-to recipe for sabayon. It's always a hit with my guests.
VIOLET MWOVA
[email protected]This sabayon is so easy to make and it always turns out perfectly. I love serving it with fresh berries.
Jhhh Hthvt
[email protected]I love the delicate flavor of this sabayon. It's the perfect dessert for a summer party.
Dudzix
[email protected]This sabayon is a delicious and elegant dessert. It's perfect for a special occasion or a romantic dinner.
US Ontor
[email protected]This sabayon is a real crowd-pleaser! I made it for a dinner party and everyone raved about it. It's so light and fluffy, and the champagne flavor is just perfect.
Wadie Amil
[email protected]I've never made sabayon before, but this recipe was so easy to follow. It turned out perfectly and my guests loved it. I will definitely be making it again.
Niramoy N Marak Google
[email protected]This sabayon is absolutely delicious! The champagne gives it a lovely flavor and the texture is so smooth and creamy. I served it with fresh berries and it was the perfect summer dessert.
Reyes Gonzalez
[email protected]I made this sabayon for a brunch party and it was a huge hit! Everyone loved the light and fluffy texture and the delicate flavor. I will definitely be making it again.
hasnain nonari
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of champagne, but I'm so glad I did! The champagne flavor is very subtle and it pairs perfectly with the sweetness of the sugar and the richness of the egg yolks.
Dada Athar
[email protected]This recipe is a keeper! I love the delicate flavor of the champagne and the sabayon is so light and airy. It's the perfect dessert for a special occasion.
Kyra Francis
[email protected]I've made this sabayon several times and it always turns out perfectly. It's so easy to make and the results are always impressive. My guests always rave about it.
Nerdy
[email protected]This sabayon was a delightful treat! The combination of champagne and egg yolks created a light and fluffy texture, while the sugar added just the right amount of sweetness. I served it over fresh berries and it was the perfect ending to a special di