Raspberries With Champagne Sabayon Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-Source: Australian Vogue,
-Wine and Cookbook 1985,
Directions:
3 punnets raspberries icing sugar kirsch champagne sabayon: 3 to 4 egg
yolks 3 to 4 tablespoons sugar 500 ml brut champagne
Arrange raspberries in a pyramid. Dust with icing sugar and sprinkle
with kirsch. Chill in refrigerator for 1 hour.
To make sabayon: combine yolks, sugar and champagne and set bowl over
a saucepan of boiling water. Whisk vigorously until mixture is thick
and fluffy. Pour sauce around pyramid and serve with sugared
shortbread biscuits. Howqua Dale. Bon-Appetit, Exec.Chef. Magnus
Johansson
From: Sherree Johansson Date: 09-24-94
Source from luhu.jp
yolks 3 to 4 tablespoons sugar 500 ml brut champagne
Arrange raspberries in a pyramid. Dust with icing sugar and sprinkle
with kirsch. Chill in refrigerator for 1 hour.
To make sabayon: combine yolks, sugar and champagne and set bowl over
a saucepan of boiling water. Whisk vigorously until mixture is thick
and fluffy. Pour sauce around pyramid and serve with sugared
shortbread biscuits. Howqua Dale. Bon-Appetit, Exec.Chef. Magnus
Johansson
From: Sherree Johansson Date: 09-24-94
Source from luhu.jp