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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Champagne Sabayon Recipe

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This recipe for Champagne Sabayon is from The leonard Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ Cup sugar
4 Large egg yolks
1 Cup champagne or sparkling wine
1 Cup heavy cream
Directions:
Directions:
1. In a stainless-steel bowl, whisk together the sugar and egg
yolks.
2. Whisk in the wine and continue to whisk to combine well.
3. Heat a couple of inches of water in a saucepan over med heat
and place the stainless bowl on top, double boiler style. The
bottom of the bowl should not touch the water.
4. Whisk constantly until the mixture foams up and thickens, 5 to
7 minutes.
5. Set the mixture aside to cool.
6 Meanwhile, put cream in a stainless-steel bowl and whisk until
soft peaks form.
7. Once yolk mixture cools to room temp, add a scoop of the
whipped cream to the mixture and fold it in gently with rubber
spatula until incorporated. Add rest of the whipped cream to the
mix and fold until combined.
8. serve immediately with fresh berries.

 

 

 

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