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 | Pound cake, 1/2-inch thick | |
| 2 tablespoons | 30ml | Chiffonade or chopped fresh mint |
Preheat the oven to 450 degrees.
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 - (Show # EE-2445 broadcast 12-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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