Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES ABOUT 2 1/2 CUPS

How to Make It

Step

In a bowl, combine the egg yolks, Champagne, sugar and salt. Set the bowl over a saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes. Remove from the heat and whisk occasionally until cool. In another bowl, beat the cream to firm peaks, then fold into the sabayon. Refrigerate until chilled, at least 1 hour.

You May Like