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Champagne sabayon

6 servings Prep: 5 mins, Cooking: 5 mins
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A beautiful light dessert that's easy to make and heaven to eat.

By Food24 June 01 2010
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Champagne sabayon
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Ingredients (4)

3 eggs — just the yolks
3 Tbs castor sugar
125 ml champagne
mixed berries — seasonal
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Method:

Fill a pot of water about 5cm full and bring to a simmer.

Place all ingredients in a medium
stainless steel bowl (very clean) and whisk until well combined.

Place the bowl over the
saucepan and continue to whisk until the sauce is thick and doubled in volume,
3 to 5 minutes.

The sauce should be thick enough so that it will support a
ribbon of sauce trailing off the end of the spoon when lifted.

Place fresh berries on 6 plates and spoon over the sabayon generously and serve immediately.

 

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