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Chardonnay Sabayon

By Chef John Ash

A uniquely light, flavor-filled dessert.

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    Serves 2

    Total Time 30 mins

    Prep Time 15 mins

    Difficulty Level Medium


    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)


    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.

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