Champagne Sabayon

Champagne Sabayon

This recipe goes back to my culinary school days at the Art Institute! I can literally remember my chef talking about the simplicity, but also the importance of this French-inspired recipe! It’s typically served with fresh fruit, & sometimes sponge cake.


This recipe is equally classic as it is impressive! If you’ve never had a “zabaglione” as the French call it… it’s HEAVEN in a spoonful. It’s silky, creamy, luscious & not overly sweet! Paired with fresh fruit, it is perfect for a summer’s day. Since we are in SD & the temperatures are still well in the 80s; this dessert is 100% fitting for today.


I absolutely COVERED my fruit in this custard sauce, but to be honest, you don’t even need that much. I’m just a bit of a glutinous foodie <3


I used a local champ—Wilson Creek’s Almond Champagne. I feel that it just gave this recipe that much more dimension!! Feel free to use sparkling or brut champagne; all is good!

 

 


Serves: 6

Prep Time: You tell me…

 

SHIT YOU’LL NEED:

6 egg yolks

2/3 cup Champagne

1/3 cup granulated sugar

1/4 cup heavy cream

fresh berries, for serving (or sponge cake)

 

HOW TO DO THE SHIT:

1.    Combine the egg yolks, Champagne, & sugar in the top of a double boiler & whisk over simmering water (make sure the bowl does not touch the water in the bottom pot).

2.    Whisk constantly until thick & foamy, approx. 10-15 minutes. Remove to an ice bath & continue whisking until cool. Set aside.

3.    Whip chilled heavy cream to soft peak stage & fold gently into the sabayon custard.

4.    To achieve the most volume, plan to fold in whipped cream just before serving! Serve in chilled glasses layered with fresh fruit &/or sponge cake.

5.    Will keep refrigerated 1-2 days; re-whisk just before serving!

 

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