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


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


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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