Strawberry and Champagne Sabayon
|Preparation Time:||15 minutes|
|Cooking Time:||5 minutes|
|Time Until Ready:||1/2 hour|
1/2 cup champagne
6 egg yolks
1 tablespoon castor sugar
2 small punnets wild strawberries
- Place the champagne, sugar and yolks in a bowl and whisk together. Place this bowl in a pan of simmering water and whisk in steady rhythmical movements until the mixture starts to thicken and heats through, making sure every part of the bowl is regularly incorporated into the mixture.
- Remove the bowl from the heat once the mixture is quite hot and continue to beat until the mixture has greatly increased in volume and is pale and thick.
- Fold in the wild strawberries and then spoon the sabayon into glasses or champagne flutes.
Delicious slighty warm with ladyfingers or amaretti biscuits.
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