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Champagne sabayon

Recipe from: June 1 2010

Ingredients 4
Servings 6
Time 5 mins


  • 3
    egg yolks
  • 3
    castor sugar
  • 125
  • Mixed seasonal berries


5 mins

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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