| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tamara1 | 1 | servings | |
INGREDIENTS
| 7 | lg | Egg yolks |
| 3 | Eggs | |
| 1 | c | Sugar |
| 1/2 | c | Champagne |
| 1/2 | c | Raspberry brandy or Cointreau |
| 2 1/2 | c | Thick cream |
| 4 | c | Raspberries; (fresh or frozen) |
INSTRUCTIONS
Whisk the egg yolks, eggs, sugar, champagne and brandy or Cointreau together in a stainless steel bowl until really well combined. Place the bowl over a saucepan of simmering water and whisk with an electric beater or a whisk until the mixture is very frothy and almost hot. Remove the bowl from the water and plunge into a sink of ice and cold water and let cool completely, whisking occasionally. In a separate bowl, whisk the cream until stiff peaks form then very gently fold the cream into the egg mixture. Crush 1 cup of the berries and gently fold this into the cream mixture too. Chill. Divide the remaining raspberries amongst 8 glasses and spoon over the raspberry sabayon then chill for up to 4 hours or serve immediately. Converted by MC_Buster. Per serving: 1735 Calories (kcal); 52g Total Fat; (27% calories from fat); 40g Protein; 265g Carbohydrate; 2049mg Cholesterol; 218mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 6 1/2 Fat; 13 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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