Next Day Champagne Sabayon

| January 1, 2013

It is the day after and as your head clears from too many holiday parties and New Year’s celebrations, the question arises… What do I do with the leftover bubbles?

Clearly, you could drink it. However, having over-imbibed throughout the season, a lovelier solution would be to surprise your friends or family with delicious Champagne Sabayon.

Sabayon in French means “to make something out of nothing.” It is in fact, a description of a type of custard that is a delicious, creamy way to finish a meal.  The ingredients for our next day dessert includes:

Ingredients:

Sabayon Recipe

Photo by Stu Spivack

  • 4 large egg yolks
  • ¼ cup granulated sugar
  • 1/3 cup leftover champagne
  • ½   cup heavy cream
  • Pinch of salt

Directions:

Combine egg yolks, champagne, sugar and salt. Set the bowl over a saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes. Remove from heat and whisk occasionally until cool. In another bowl, beat the cream to firm peaks and then fold into the sabayon. Refrigerate until chilled, at least one hour.

 

Serve with mixed berries. Makes about 4 rich servings

Enjoy and Happy 2013!

 

Charlotte Goldblatt

cgoldblatt@dailyfoodandwine.com

 

RAISE YOUR SPIRITS AND GET THE DISH!

 

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