Это предварительный просмотр рецепта "Chardonnay Sabayon".

Рецепт Chardonnay Sabayon
by Global Cookbook

Chardonnay Sabayon
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Ингредиенты

  • 7 lrg Egg yolks
  • 1/2 c. Sugar
  • 1 pch Salt
  • 1 c. Chardonnay
  • 3 Tbsp. Kirsch or possibly brandy
  • 3/4 c. Heavy cream, whipped to soft peak

Инструкции

  1. Beat the yolks, sugar, and salt till light. Place mix on top of a double boiler and whisk in the Champagne and kirsch. Continue whisking till the mix mounds and quadruples in volume. Cold the mix and carefully mix in the whipped cream. Chill and use within 4 hrs. Sabayon can also be served hot. Omit the cream and serve hot just as soon as the whisking is completed.
  2. This recipe yields 6 to 8servings of Sabayon.