| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 5 |
lg |
Egg yolks |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Champagne |
| 1/4 |
c |
Framboise eau-de-vie; (clear raspberry |
|
|
; brandy)* |
| 1 1/4 |
c |
Chilled whipping cream |
| 2 1/2 |
pt |
Baskets raspberries |
INSTRUCTIONS
*Available at some liquor stores and specialty foods stores. If
unavailable, use raspberry liquor instead.
Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan
of simmering water (do not let bottom of bowl touch water). Using
electric mixer, beat mixture until very thick and thermometer
registers 160F., about 12 minutes. Remove bowl from over water and
set in larger bowl of ice. Let cool completely, whisking occasionally.
Using electric mixer fitted with clean beaters, beat cream to firm
peaks. Gently fold into egg mixture. Chill sabayon until cold, about
1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon
over raspberries and serve immediately.
Serves 4.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 734 Calories (kcal); 26g Total Fat; (32% calories from
fat); 14g Protein; 103g Carbohydrate; 1063mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 3 1/2 Fat; 6 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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