Last updated 6/12/2012 12:59:17 AM. Recipe ID 22229. Report a problem with this recipe.
Title: Champagne sabayon
Yield: 4 Servings
3 Egg yolks
2 ts Sugar
1/4 ts Vanilla
1/4 c Champagne
1/2 c Fresh raspberries
8 sl Pound cake, 1/2-inch thick
2 tb Chiffonade or chopped fresh
Preheat the oven to 450 degrees. In a stainless steel bowl, whisk all
the ingredients together, until frothy. Place the bowl over a double
boiler. Whisk the mixture for 2 minutes and remove from the heat.
Continue whisking for 20 seconds. Fold in the raspberries. Place 2
slices of the pound cake in each individual gratin dishes. Spoon a
fourth of the sabayon over each dish, covering the cake completely.
Place the gratin in the oven and bake until the top is golden brown,
about 3 minutes. Remove from the oven and place on a plate. Garnish
Yield: 4 servings
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