Champagne Sabayon On Top Of Milk Chocolate Sauce And Fresh Berries Recipes
CHAMPAGNE SABAYON
Steps:
- Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
- Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.
CHAMPAGNE SABAYON
Make and share this Champagne Sabayon recipe from Food.com.
Provided by stimied
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In the top of a double boiler, whisk together sugar and egg yolks.
- Stir in champagne.
- Place over simmering water, whisking constantly, until mixture becomes thick and foamy.
- Chill until firm.
Nutrition Facts : Calories 243.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 314.7, Sodium 14.2, Carbohydrate 35.3, Sugar 33.8, Protein 4.1
ORANGE-CHAMPAGNE SABAYON
Provided by Diane Rossen Worthington
Time 20m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
- Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
BERRIES WITH CHAMPAGNE CREAM
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. -Michele Fehring, Fishers, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled. , Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.
Nutrition Facts : Calories 267 calories, Fat 14g fat (7g saturated fat), Cholesterol 300mg cholesterol, Sodium 19mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE SABAYON
Steps:
- Whisk first 5 ingredients in medium metal bowl to blend. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat mixture until thick and thermometer inserted into mixture registers 160°F, about 4 minutes. Remove from over water. Add chocolate; whisk until melted (mixture will deflate. Cool.
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