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Champagne Sabayon
- Yield
5 cups
- Difficulty
Easy
Published 1993
Sabayon is a Stars staple. We always have several flavors around to be used on a moments notice. It is imperative that the sabayon be whisked over ice until it is completely cold. It can be made a day ahead.
Note the variations for other flavors of sabayon.
Ingredients
8 ½ cup Pinch <
Method
Combine the egg yolks, sugar, and salt in a large stainless steel bowl. Whisk in the Champagne.
Fill a large bowl one quarter full of ice water and set aside. Place the first bowl over a pot of boiling water and whisk the egg mixture vigorously for about 5 minutes, until it is thick and tripled in volume. The sabayon should mound slightly when dropped from the whisk. Immediately put the
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Components
- Champagne Sabayon
Part of
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