Champagne Sabayon
Serves: 4
Total Time:
Prep Time:
Difficulty Level:
BY CHEF JOHN ASH
INGREDIENTS
7 large egg yolks
1/2 cup sugar
Pinch salt
3/4 cup champagne
2 tablespoons kirsch or orange flavored liqueur such as Grand Marnier (optional)
2 cups fresh berries of your choice
INSTRUCTIONS
-
Beat the yolks, sugar, and salt until light. Place mixture in a heatproof bowl over (not touching) simmering water and whisk in the Chardonnay and kirsch.
-
Continue whisking and turning the bowl until the mixture mounds and quadruples in volume. There should be no liquid visible and the mixture should be thick and the consistency of whipped cream. This will take 3 minutes or so.
-
Spoon on top of fresh berries and serve immediately.
DISCOVER MORE
Fresh Corn Polenta with Blistered Tomatoes and Burrata
BY CHEF JOHN ASH
INGREDIENTS
2 tablespoons butter
1 tablespoon finely chopped shallots
3-1/2 cu...
Sheet Pan Grouper and Potatoes
BY EMEALS
INGREDIENTS
1½ lb small red potatoes, halved
6 Tbsp olive oil, divided
1 tsp garlic pow...
Ginger-Sesame Grilled Chicken Thighs
BY EMEALS
INGREDIENTS
12 (4-oz) bone-in, skin-on chicken thighs
2 cloves garlic, minced
2 tsp gro...
