1 Picture
Ingredients
- 8 large egg yolks
- 1/2 cup/170 grams honey
- 1/2 cup/120 grams champagne or other sparkling white wine
- 1/4 teaspoon kosher salt
- 1 1/2 cups/360 grams heavy cream
- 1 pint raspberries
- 1 pint blackberries
- 1 pint blueberries
Details
Servings 4
Adapted from ming.com
Preparation
Step 1
1. Whisk together egg yolks, honey, champagne, and salt in a large metal or other heat-conducting bowl. Place bowl over a pot of simmering water (make sure the bottom of the bowl does not come in contact with the water or it will be too hot) and continue to whisk constantly until thick and light and lemony colored, about 5 to 8 minutes. The whisk will leave a trail in the mixture and you will start to see the bottom of the bowl as you are whisking when the sabayon is cooked for the proper amount of time.
2. Remove bowl from heat and place immediately in another larger bowl filled with ice. Whisk occasionally over this ice bath until the sabayon is completely cooled, about 5 to 8 minutes.
3. Whip the heavy cream in a medium bowl and fold it into the sabayon.
4. Layer spoonfuls of sabayon with berries in tall champagne glasses and serve.
5. Sabayon mixture can be made 4 to 6 hours in advance, but do not assemble since berries will leach liquids.
Review this recipe