Champagne Sabayon

Total Time:
13 min
Prep:
10 min
Cook:
3 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 3 egg yolks
  • 2 teaspoons sugar
  • 1/4 teaspoon vanilla
  • 1/4 cup champagne
  • 1/2 cup fresh raspberries
  • 8 slices pound cake, 1/2-inch thick
  • 2 tablespoons chiffonade or chopped fresh mint
Directions

Preheat the oven to 450 degrees. In a stainless steel bowl, whisk all the ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint.

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