Home
Sabayone sauce
source
Sel De La Terre
categories
sel de la terre, dessert, sauce
yield
prep time
total time
INGREDIENTS
80 g egg yolks
50 g simple syrup
50 g champagne
60 g whipped cream
INSTRUCTIONS
1. Mix yolks, simple syrup and champagne in a bowl
2. Place on double boiler and whip until frothy and pale in color. (makes lines)
3. Remove from heat and whip until double in volume.
4. Gently fold in whipped cream.
NOTES
NUTRITION
