| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ckright1 | 1 | servings | |
INGREDIENTS
| 7 | lg | Egg yolks |
| 1/2 | c | Sugar |
| 1 | pn | Salt |
| 1 | c | Chardonnay |
| 3 | tb | Kirsch or brandy |
| 3/4 | c | Heavy cream; whipped to soft peak |
INSTRUCTIONS
Beat the yolks, sugar, and salt until light. Place mixture on top of a double boiler and whisk in the Champagne and kirsch. Continue whisking until the mixture mounds and quadruples in volume. Cool the mixture and carefully fold in the whipped cream. Refrigerate and use within 4 hours. Sabayon can also be served warm. Omit the cream and serve warm just as soon as the whisking is completed. This recipe yields 6 to 8 servings of Sabayon. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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