Champagne Sabayon with Berries & Rosé
SPRING AND SUMMER VIBES PERFECTED
Savor the elegance of Champagne Sabayon—a rich, velvety custard with the effervescent sparkle of champagne. Perfect with fresh berries or atop delicate cakes, this luxurious dessert is a sweet symphony and is sensational when enjoyed alongside sips of our 2024 Rosé of Pinot Noir.
Recipe
INGREDIENTS
- Pinch of salt
- ¼ to ½ cup granulated sugar (adjust based on the sweetness of the Champagne and liqueur)
- ¾ cup brut Champagne (or good cava)
- 7 large egg yolks
- ¾ cup heavy cream (whipped to stiff peaks)
- 2 tablespoons orange-flavored liqueur (Grand Marnier, Cointreau, or St-Germain)
- Fresh berries (2 cups, or as needed)
INSTRUCTIONS
Whip the Cream: In a chilled bowl, whip the heavy cream to stiff peaks. Set aside.
Prepare the Egg Yolk Mixture: In a heatproof bowl, beat the egg yolks, sugar, and salt until the mixture is light and slightly fluffy.
Heat Over Simmering Water: Set the bowl with the yolk mixture over a pot of simmering water (double boiler method). Whisk in the Champagne slowly. Continue whisking and gently turning the bowl until the mixture has thickened and grown in volume, about 5-7 minutes.
Fold in Whipped Cream: Gradually fold in the whipped cream until fully combined and the mixture is smooth and airy. Continue to whisk gently to ensure it stays light and fluffy.
Chill: Remove the sabayon from the heat and refrigerate for at least 30 minutes to chill and set.
Serve: Spoon the sabayon generously over fresh berries or your choice of light cake, sponge, or biscuit.
Garnish: Optionally, garnish with a few more fresh berries, mint leaves, or a light dusting of powdered sugar.
