| 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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