Champagne Sabayon

Champagne Sabayon

Perfect Pairing: Chandon Rosé

Sabayon (sometimes known as zabalone or zabaglione) is a versatile Italian dessert with the consistency of light, whipped custard. Often used as a topping for fruit, it is always made with egg yolks, sugar and a white wine or liqueur. This recipe uses sparkling wine and is generous enough to serve at a party.

Kitchen equipment: whisk, double boiler or Pyrex® bowl, saucepan

Ingredients

Serves: 12

Preparation

  1. In a saucepan, bring the water, sugar and vanilla extract to a boil. Reduce heat to medium-high and cook, without stirring, to a light golden caramel (about 10 minutes). Add wine and simmer until reduced to 2 cups (about 20 minutes).
  2. Beat the egg yolks lightly in the Pyrex bowl or the top of the double boiler. Very slowly, whisk in 1/4 cup of the hot wine and caramel mixture until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan (or the bottom of the double boiler) filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk (about 10 minutes). Transfer the custard to a bowl and let cool, then refrigerate until chilled.
  3. Whip the cream just until firm. Fold into the wine custard and transfer to a serving bowl; serve cold over fresh berries, peaches or figs. (The mixture obtained in steps 1 and 2 can be refrigerated up to two days.)

Time: 50 minutes

Bottle Brut