8 Egg yolks
4 ounces Granulated sugar
1/4 teaspoon Marsala wine
6 fluid ounces Dry champagne
8 fluid ounces Heavy cream (optional)
Yield: 1 quart
1. Combine the egg yolks, sugar and salt in a stainless steel bowl.
2. Add the marsala and champagne to the egg mixture.
3. Place the bowl over a pan of barely simmering water. Whisk vigorously until the sauce is thick and pale yellow, approximately 10 minutes. Serve immediately.
4. To prepare a sabayon mousseline, place the bowl of sabayon over an ice bath and continue whisking until completely cold. Whip the cream to soft peaks and fold it into the cold sabayon.
Notes: Method: Stirred Custard
4 ounces Granulated sugar
1/4 teaspoon Marsala wine
6 fluid ounces Dry champagne
8 fluid ounces Heavy cream (optional)
Yield: 1 quart
1. Combine the egg yolks, sugar and salt in a stainless steel bowl.
2. Add the marsala and champagne to the egg mixture.
3. Place the bowl over a pan of barely simmering water. Whisk vigorously until the sauce is thick and pale yellow, approximately 10 minutes. Serve immediately.
4. To prepare a sabayon mousseline, place the bowl of sabayon over an ice bath and continue whisking until completely cold. Whip the cream to soft peaks and fold it into the cold sabayon.
Notes: Method: Stirred Custard
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