Free Recipe Champagne Sabayon 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Champagne Sabayon 2 Recipe
3 Egg yolks
2 ts Sugar
1/4 ts Vanilla
1/4 c Champagne
1/2 c Fresh raspberries
8 Slices; ¥
1 lb Cake; 1/2-inch thick
2 tb Chiffonade or chopped fresh
-mint
Champagne Sabayon 2 Preparation
Preheat the oven to 450 degrees. In a stainless steel bowl, whisk the first four ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each of 4 individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden-brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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