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Recipe: Champagne Sabayon On Top Of Milk Chocolate Sauce And Fresh Berries
Similar Categories: Champagne, Sabayon, Top, Milk, Chocolate, Sauce, Fresh, Berries
6 egg yolks
1 cup sugar
1 1/2 cups Champagne
4 ounces milk chocolate sauce
2 ounces heavy cream
1 cup mixed fresh berries
3 sugar cookies, pre-made
To make the Champagne sabayon, put the egg yolks, sugar, and Champagne
in a medium stainless steel bowl. Whisk over barely simmering water
(145 degrees F) until mixture begins to thicken. When it has tripled
in volume, and falls in ribbons into the bowl, remove it from the
water. Place the bowl on a cool surface and continue to whisk until
the sabayon has cooled slightly.
While the sabayon is cooling, heat the milk chocolate sauce in a small
sauce pot over low heat. Slowly incorporate the heavy cream until
smooth. Mix the chocolate with the fresh berries and pour into a
martini glass. Serve the sabayon over the chocolate/berry mixture and
garnish with sugar cookies.
1 cup sugar
1 1/2 cups Champagne
4 ounces milk chocolate sauce
2 ounces heavy cream
1 cup mixed fresh berries
3 sugar cookies, pre-made
To make the Champagne sabayon, put the egg yolks, sugar, and Champagne
in a medium stainless steel bowl. Whisk over barely simmering water
(145 degrees F) until mixture begins to thicken. When it has tripled
in volume, and falls in ribbons into the bowl, remove it from the
water. Place the bowl on a cool surface and continue to whisk until
the sabayon has cooled slightly.
While the sabayon is cooling, heat the milk chocolate sauce in a small
sauce pot over low heat. Slowly incorporate the heavy cream until
smooth. Mix the chocolate with the fresh berries and pour into a
martini glass. Serve the sabayon over the chocolate/berry mixture and
garnish with sugar cookies.
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