An Ethereal Sauce
It was years ago that I first encountered the ethereal dessert sauce called Champagne Sabayon. Served over mixed berries, its a luscious, light dessert. Simple to make, it’s been a favorite of mine ever since and one I use frequently when friends come for dinner.
Light & Foamy Texture
Champagne Sabayon is light and foamy in texture. The color, pale golden like Champagne. The taste, sweet, but not too sweet if you use a dry (brut) Champagne or sparkling wine. I’ve even made it with ginger ale and Fresca soda for a non-alcoholic version.
How It’s Made
Egg yolks and sugar are whisked together until thick, pale and smooth. Then over a double boiler, the Champagne is whisked in little by little and voila! This magical sauce forms. You’ll get a good arm workout.
Make It Ahead
I’ve recently discovered that sabayon holds up well made ahead; always good when you are entertaining. The difference is the sauce will be chilled versus slightly warm, but both are heavenly. For more variety and color, add bite-sized pieces of cantaloupe and honeydew melon, kiwi, pineapple and halved grapes.
Whether you make it just before serving or ahead, this is a dessert that will please every palate and not weigh you down after dinner.
More Fun Links with Champagne
Champagne Sorbet and Champagne Mushroom Sauce at Simply Recipes