Champagne Sabayon

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By Darren Purchese

A beautiful light sauce that can be used in multiple recipes as a sauce or mousse base. This goes great on a trifle or to accompany fruit salad or a fruit jelly.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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0

Portions

servings

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Ingredients

Servings

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180 ml cream, thickened
150 ml Champagne or sparkling wine
100g egg yolks (approx. 5 large eggs)
70g caster sugar
1

Whisk the cream until you have thick ribbon and set aside. Add the Champagne, egg yolks and sugar to a large metal bowl placed over a saucepan of simmering water. Whisk by hand for 3-4 minutes until the mixture becomes thick and pale. Remove the bowl from the heat and whisk by hand for a further minute. Chill the bowl in the fridge for 5 minutes and then gently fold in the reserved cream. Transfer the mix to a serving bowl and consume within an hour.

 

 

 

1
0 hours 0 minutes

Whisk the cream until you have thick ribbon and set aside. Add the Champagne, egg yolks and sugar to a large metal bowl placed over a saucepan of simmering water. Whisk by hand for 3-4 minutes until the mixture becomes thick and pale. Remove the bowl from the heat and whisk by hand for a further minute. Chill the bowl in the fridge for 5 minutes and then gently fold in the reserved cream. Transfer the mix to a serving bowl and consume within an hour.