Champagne Sabayon

Name: Champagne Sabayon
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 6 egg yolks; 2/3 cup Champagne; 1/3 cup granulated sugar; 1/4 cup heavy cream; Mint sprigs, for garnish

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Level: Easy
Total: 45 min

Prep: 45 min

Yield: 6 servings

Level: Easy
Total: 45 min

Prep: 45 min

Yield: 6 servings

Ingredients

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6 egg yolks

2/3 cup Champagne

1/3 cup granulated sugar

1/4 cup heavy cream

Mint sprigs, for garnish

Directions

Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.