This is one of my favorite desserts at Cafe du Soleil – it’s so light that it makes the perfect ending to a big meal. This same sabayon technique can be used for savory dishes. You would just make the Champagne sabayon described below, omitting the sugar in both the sabayon and in the whipped cream. And I usually add a little finely chopped shallots in with the yolks and Champagne. Spread over steamed asparagus (or lump crabmeat and asparagus), sprinkled with a little grated Parmesan cheese and browned under the broiler, it makes a very professional looking (and great tasting) appetizer.
Mixed Berry Gratin with Champagne Sabayon Yield: 4 servings
Ingredients:
Ratio Weight Volume Ingredient
1 part 4 ozs (4) Egg Yolks, XL
1 part 4 ozs (1/2 cup) Champagne,
1 Tbsp/yolk 4 Tbsp (1/4 cup) Sugar, Granulated
Add-Ins: 1 cup Whipped Cream (lightly sweetened)
2 cups Mixed Fresh Berries
Fresh mint for garnish
Method:
1) Fill a medium saucepan half full with water and bring to a simmer.
2) Combine yolks, Champagne, and sugar in a medium stainless steel or heat resistant glass bowl. Whisk together for a few minutes until well blended.
3) Place mixing bowl over simmering water (it should not touch the water) and whisk for about 10 – 15 minutes until the mixture about triples in volume. Don’t let the mixture get too hot or it will scramble the eggs (in other words if you see steam rising from the surface it’s getting too hot). The finished texture should be like lightly whipped cream.
4) The sabayon can be served warm at this point, or chilled.
5) When cold, fold in whipped cream and set aside. This can be made well in advance if you like and kept cold until ready to use.
6) While the sabayon is chilling, clean berries and arrange decoratively on four plates.
7) When ready to serve, place plates in a 350F oven to warm for about 2 minutes. Remove from oven and spoon sabayon mixture evenly over the berries. Place plates under the broiler until sabayon is lightly browned, or use a blowtorch to brown them as you would for a Crème Brulee. Garnish with fresh mint sprigs.
