Recipe courtesy of Jill Davie
Champagne Sabayon on Top of Milk Chocolate Sauce and Fresh Berries
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- Level: Intermediate
- Total: 19 min
- Prep: 7 min
- Cook: 12 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1889
- Total Fat
- 55 g
- Saturated Fat
- 24 g
- Carbohydrates
- 272 g
- Dietary Fiber
- 5 g
- Sugar
- 241 g
- Protein
- 22 g
- Cholesterol
- 974 mg
- Sodium
- 338 mg
- Level: Intermediate
- Total: 19 min
- Prep: 7 min
- Cook: 12 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1889
- Total Fat
- 55 g
- Saturated Fat
- 24 g
- Carbohydrates
- 272 g
- Dietary Fiber
- 5 g
- Sugar
- 241 g
- Protein
- 22 g
- Cholesterol
- 974 mg
- Sodium
- 338 mg
Ingredients
Directions
- 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.
