Raspberries with champagne sabayon
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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
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