Champagne Sabayon
Robin Donovan
Champagne Sabayon is a luscious dessert that takes a few simple ingredients and turns them into something truly decadent. Blending egg yolks, sugar, and sparkling wine into an emulsion and then gently folding in whipped cream creates a cloud-like texture with subtle champagne-and-cream flavor. Top it off with a bunch of fresh berries for a relaxed yet indulgent dessert.
Ingredients
- ½ cup sugar
- 4 large egg yolks
- 1 cup sparkling wine
- 1 cup heavy whipping cream
Instructions
- In a stainless steel bowl, whisk together the sugar and egg yolks.
- Whisk in the wine and continue to whisk to combine well.
- Heat a couple of inches of water in a saucepan over medium heat and place the stainless steel bowl on top, double-boiler style. The bottom of the bowl should not touch the water.
- Whisk constantly until the mixture foams up and thickens, 5 to 7 minutes.
- Set the mixture aside to cool.
- Meanwhile, put the cream in a stainless steel bowl and whisk until it forms
soft peaks. - Once the yolk mixture cools to room temperature, add a scoop of the whipped cream to the mixture and fold it in gently with a rubber spatula until incorporated. Add the rest of the whipped cream to the mix and fold until combined.
- Serve immediately with fresh berries.
Nutrition
Calories: 308kcalCarbohydrates: 22gProtein: 4gSaturated Fat: 12gPolyunsaturated Fat: 6gCholesterol: 209mgSodium: 23mgSugar: 22g
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