Framboise sorbet and Champagne sabayon are combined to make a dessert out of the popular French aperitif It is wonderful served with Brown Butter Madeleines.
Purée the raspberries through a food mill fitted with a medium strainer. Strain the purée through a medium sieve to eliminate any seeds. You should have
Freeze the sorbet according to ice cream machine manufacturer’s instructions.
Serve the sorbet, topped with the Champagne sabayon, in beautiful tall glasses.
© 1993 Emily Luchetti. All rights reserved.