Champagne Sabayon with Mixed Berries

Champagne Sabayon with Berries

By Sally on January 30, 2011

dessert, holiday dishes, sauces and condiments,

7 Comments

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

7 Comments

Leave a Comment
Chef Debbie of Yummy~issimo! | January 31, 2011 at 2:12 pm

The photos with this blog post are absolutely gorgeous and this is a recipe I’ll definitely add into my high~end dinner party menu selection!

Diana | January 31, 2011 at 7:28 pm

Gorgeous photos Sally! I love the ribbon and how much movement it creates. I will definitely have to give this a try, I love simple desserts.

angela | February 5, 2011 at 1:56 am

This looks fabulous! Perfect for a French Supperclub dinner! I will bookmark it.

Paula | February 7, 2011 at 9:24 am

I think I could eat this all day long, because I love such delicious looking things :)

Lacey @ dishfolio.com | February 7, 2011 at 11:04 am

Um….yum!!!! Great post! We’d love for you to share this recipe with us over at dishfolio.com!

Emily | April 29, 2011 at 12:34 pm

Yum!
I cut it in half, but had to add 3 yolks total to get it to a thickness I wanted. It was delicious over strawberries and raspberries.

    Sally | April 29, 2011 at 7:41 pm

    Hi Emily. Thanks for your comment. Sabayon is a light and fluffy sauce, not thick. I’m glad you were able to make it how you wanted it to turn out. You also might try folding whipped cream into it for another texture.

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