A step-by-step recipe for Sabayon custard with champagne. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 egg yolks
- 2/3 Art. champagne
- 1/3 Art. granulated sugar
- 1/4 Art. fat cream
- Mint twigs for decoration
Recipes with similar ingredients: eggs, champagne, sugar, cream, mint
Recipe preparation:
- Combine egg yolks, champagne and sugar in a bowl, set above boiling water (make sure the bowl is not touching boiling water). Beat until the mixture is thick and airborne. Put in an ice bath and continue whisking until cooling.
- Whip the chilled cream until soft peaks and mix gently with custard. To achieve the greatest volume, mix the cream with custard before serving. Serve Sabayon in chilled glasses, spreading in layers alternating with fresh fruit and / or biscuit. Decorate dessert mint.
