| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
2bl |
1 |
servings |
INGREDIENTS
| 3 |
|
Punnets raspberries or strawberries |
|
|
Icing sugar |
|
|
Kirsch |
| 3 |
|
Egg yolks; up to 4 |
| 3 |
tb |
Sugar; up to 4 |
| 500 |
ml |
Brut champagne |
INSTRUCTIONS
CHAMPAGNE SABAYON
Arrange the fruit on individual plates. Dust with icing sugar and sprinkle
with Kirsch. Beat together yolks, sugar and champagne and set the bowl over
a saucepan of boiling water. Continue mixing until the mixture is thick and
fluffy. Pour the sauce around the strawberries or raspberries and serve.
Converted by MC_Buster.
Per serving: 323 Calories (kcal); 15g Total Fat; (42% calories from fat);
8g Protein; 38g Carbohydrate; 638mg Cholesterol; 22mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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