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Champagne sabayon

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Preparation info
  • Makes

    500 g

    • Difficulty

      Easy

Appears in
Chefs Host Christmas Too

By Darren Purchese

Published 2018

  • About

Ingredients

  • 180 ml (6 fl oz/¾ cup) thickened (whipping) cream
  • 150

Method

  1. Whisk the cream in a bowl until you have a thick ribbon. Refrigerate until needed.
  2. Put the Champagne, egg yolks and sugar in a large metal bowl. Place the bowl over a saucepan of gently simmering water, ensuring the base of the bowl isn’t touching the water. Whisk by hand for 3–4 minutes until the mixture becomes thick and pale.
  3. Remove the bowl from t

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