Champagne Sabayon with Raspberries
Baking and Desserts • Italian
Description
Champagne Sabayon with Raspberries
Ingredients
- Whole egg 5 pieces
- Sugar ½ cup
- Raspberry Puree ¼ cup
- Whipped Cream 1¼ cups
- Dry Champagne ¼ cup
- Raspberry leaves 20 oz
Step-by-Step Guide
Step 1
In a metal bowl, mix the yolks, sugar, champagne, and raspberry puree. Place over a water bath and whisk with a mixer until the egg mixture reaches 160°F and the mixture becomes very thick, about 12 minutes. Remove the bowl from the heat and place it in ice. Chill, occasionally whisking gently.
Step 2
In a clean bowl, whip the cream with a mixer until stiff peaks form. Gently fold into the egg cream. Refrigerate for 1 hour.
Step 3
Divide the raspberries among 4 dessert cups, pour the sabayon on top, and serve immediately.
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