Saturday, August 19, 2006

Champagne Sabayon

The Altitude Adjustment Section
Here is Susan Purdy's recipe for Champagne Sabayon. This recipe is not really altitude-affected, but it's a great one to have in your repertoire when baking seems too complex and you need a great dessert.

8 egg yolks
1/2 cup granulated sugar
1 cup champagne

Put the yolks in a metal bowl. Bring a pot with 3 inches of water to a boil. Set egg bowl on top, and whisk the sugar into the yolks, beating hard. The mixture will foam, and after 2-4 minutes it will start to expand in volume. At this point, gradually drizzle in the champagne, whisking constantly. After whisking for 6-8 minutes, the mixture will have tripled in volume and be thick enough to coat the back of a spoon. Now place bowl in a bowl of ice water and whip until cool. Put some in the bottom of a Martini glass or goblet, then add some berries then more sabayon, and so on till you get to the top. I like to top with an amarretti cookie. You can use Marsala (Italian style), or white wine and triple sec, or probably anything!