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Champagne Sabayon

By Chef John Ash

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    Serves 4

    Total Time

    Prep Time

    Difficulty Level


    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


    1. 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.

    2. 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.

    3. Spoon on top of fresh berries and serve immediately.

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