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| Champagne Sabayon Recipe courtesy Emeril Lagasse, 2003 Show: The Essence of Emeril Episode: Cooking with Wines Overall User Rating:  |
Great light dessert!
10/30/2006 at 06:01pm
User: Sonia from Elk Mills, MD User Rating:
I used cinnamon instead of vanilla bean (cause I was out)and Reisling for both the sabayon and to simmer the pears in and got rave reviews. Only problem was the pears got a little brown during storage in tupperware overnight but still tasted great the next day. May try lemon to minimize the browning. Or maybe this is a same day dessert hmm....
Delicious and FAST
03/12/2006 at 11:28am
User: Anonymous User Rating:
I made this for my friends, and it was a huge success. We drank all the champagne (grin) so I substituted a raspberry cordial, and it was lovely. I served it over poached pears with whipped cream. Yum. Make some immediately.
Easy and elegant
01/16/2005 at 12:59am
User: Anonymous User Rating:
Very easy to prepare - served over a cake in dessert dish gives an added element. Great and made my guests feel very special!