Print
Email
Add a photoServings: 1
Ingredients
- 7 lrg Egg yolks
- 1/2 c. Sugar
- 1 pch Salt
- 1 c. Chardonnay
- 3 Tbsp. Kirsch or possibly brandy
- 3/4 c. Heavy cream, whipped to soft peak
Directions
- Beat the yolks, sugar, and salt till light. Place mix on top of a double boiler and whisk in the Champagne and kirsch. Continue whisking till the mix mounds and quadruples in volume. Cold the mix and carefully mix in the whipped cream. Chill and use within 4 hrs. Sabayon can also be served hot. Omit the cream and serve hot just as soon as the whisking is completed.
- This recipe yields 6 to 8servings of Sabayon.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 586g | |
| Calories 1364 | |
| Calories from Fat 577 | 42% |
| Total Fat 64.88g | 81% |
| Saturated Fat 32.09g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 1592mg | 531% |
| Sodium 259mg | 11% |
| Potassium 367mg | 10% |
| Total Carbs 112.88g | 30% |
| Dietary Fiber 0.0g | 0% |
| Sugars 102.93g | 69% |
| Protein 20.88g | 33% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
