Cooking with Chris: Champagne Sabayon

A lite dessert is great in the summer heat. Chef Chistopher Tunnell from the Choctaw Casino and Resort is here with an adult dessert for your next summer party.

Champagne Sabayon

Ingredients

8 egg yolks
2/3 cup sugar
1 1/2 cups champagne (or sparkling cider)
1 pint fresh raspberries, blueberries, and strawberries

Preparation

Whisk together egg yolks and sugar in a heavy saucepan over low heat until blended. Whisk in champagne; cook, whisking constantly, 10 minutes or until mixture reaches 160° and is thickened. Chill, if desired.
Spoon the champagne mixture over fresh berries into a martini glass.


Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability 97930744 - http://kxii.com/a?a=97930744
Gray Television, Inc.