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Recipe · Champagne
Sabayon au champagne et fruits rouges
Champagne sabayon with berries
⏱ 25 minServes 4Hard280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4egg yolks
60 g (2 oz)superfine sugar
120 ml (½ cup)brut Champagne
300 g (11 oz)mixed berriesstrawberries, raspberries, blueberries
1 tspgrated lemon zest
4 leavesfresh mint
- 4 egg yolks
- 60 g (2 oz) superfine sugar
- 120 ml (½ cup) brut Champagne
- 300 g (11 oz) mixed berries strawberries, raspberries, blueberries
- 1 tsp grated lemon zest
- 4 leaves fresh mint
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Divide the washed, hulled berries among the glasses, keeping a few raspberries and the mint for garnish.
- Whisk the yolks with the sugar in a bowl for 2 minutes until pale and thick.
- Set the bowl over a pan of simmering water without touching the water.
- Drizzle in the Champagne and whisk constantly for 8 minutes until tripled in volume, thick and airy.
- It's ready when a trail from the whisk holds for 3 seconds. Take off the heat right away and add the lemon zest.
- Spoon the warm sabayon over the berries, garnish with raspberries and mint and serve immediately.
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