Chardonnay Sabayon

BY CHEF JOHN ASH 

A uniquely light, flavor-filled dessert.

INGREDIENTS

7 large egg yolks

1/2 c sugar

pinch of salt

3/4 cup Sonoma-Cutrer Chardonnay

2 tbsps kirsch or orange flavored liqueur (optional)

INSTRUCTIONS

1. Beat the yolks, sugar, and salt until light.

2. Place mixture in a heatproof bowl over (not touching) simmering water and whisk in the Chardonnay and kirsch.

3. Continue whisking and turning the bowl until the mixture mounds and quadruples in volume.

4. There should be no liquid visible and mixture should be thick and the consistency of whipped cream.

5. This will take 3 minutes or so.

6. Serve immediately.