On the rare occasion that one has “leftover” champagne, make a sabayon, the cloud -like classic French dessert. Sabayon is cross between a sauce and a frothy custard- a whipped mixture of egg yolks, sugar, and alcohol with whipped cream folded in. I love the bright notes the champagne brings.
Served over berries, citrus fruit or peaches, this makes a lovely and elegant light dessert, perfect for summer. It can also be used as a sauce alongside delicate cakes and desserts with fruit.
measuring cups and spoons
whisk
pot for double boiler
medium and large metal bowls
TIME:30 minutes
YIELD: about 8 desserts, with fruit
6 egg yolks
½ cup sugar
1 cup champagne
pinch salt
1 cup heavy cream
Whip 1 cup heavy cream to soft peaks using a mixer, or by hand with a whisk. Chill the whipped cream.
Heat water in a medium pot to boiling. In a medium bowl that fits on top of the pot, whisk together the egg yolks, sugar and salt. Whisk in the champagne.
Place the bowl on top of the pot and whisk continuously. The picture will warm and get foamy and thick. Continue whisking without stopping until the mixture is hot and thickened, about 6-8 minutes.
Remove the bowl and place into a larger bowl filled with an ice bath. Whisk until cool.
Gently fold in the cold whipped cream.
To serve layer the sabayon with berries or fruit in glasses or small bowls. Serve on its own or with cookies.
Keep the sabayon chilled. It will hold up for 1-2 days .
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