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    • Champagne Sabayon

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    Eggs Essnce02 4 servings

    INGREDIENTS

    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

    INSTRUCTIONS

    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 - http://www.foodtv.com
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.

    A Message from our Provider:

    “Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

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