Champagne Sabayon with Raspberries
4 servings
30 minutes
Sabayone made with champagne and raspberries is the embodiment of Italian elegance and exquisite taste. This airy dessert, originating from Italian cuisine, features a delicate texture and rich aroma. Traditional sabayone is made with wine or liqueur, but here champagne is used, giving the cream a special lightness and refinement. The light sweetness of sugar balances the freshness of raspberries, while whipped cream adds softness. The raspberry tartness makes each spoonful bright and refreshing. Sabayone is perfect for a romantic dinner or festive table, delighting with its airiness and sophistication. It is served chilled directly from the dish, allowing you to enjoy its delicate structure and harmonious flavor combination.
1
In a metal bowl, mix the egg yolks, sugar, champagne, and raspberry. Place it over a water bath and whisk with a mixer until the egg mixture reaches 70 degrees and the mixture becomes very thick, about 12 minutes. Remove the bowl from the heat and place it in ice. Cool, whisking lightly from time to time.
- Egg yolk: 5 piece
- Sugar: 0.5 glass
- Dry champagne: 0.3 glass
- Framboise: 0.3 glass
2
In a clean bowl, whip the cream to stiff peaks. Gently fold into the egg cream. Refrigerate for 1 hour.
- Whipped cream: 1.3 glass
3
Divide the raspberries into 4 bowls, pour sabayon on top, and serve immediately.
- Raspberry: 540 g