Champagne Sabayon Recipe - Cooking Index
Champagne Sabayon Recipe - Cooking Index
| 3 | Egg yolks | |
| 2 teaspoons | 10ml | Sugar |
| 1/4 teaspoon | 1.3ml | Vanilla |
| 1/4 cup | 59ml | Champagne |
| 1/2 cup | 118ml | Fresh raspberries |
| 8 | -- ¥ | |
| 1 lb | 454g / 16oz | Cake - 1/2-inch thick |
| 2 tablespoons | 30ml | Chiffonade or chopped fresh mint |
Preheat the oven to 450F.
In a stainless steel bowl, whisk the first four 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 of 4 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 with mint.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
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