Posted: Wed 7:52 AM, Jul 07, 2010
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.
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