Restaurant Recipes
Brigtsen's Champagne Vanilla Sabayon
Ingredients
- 12 egg yolks
- 1 1/2 cups champagne
- 2 cups granulated sugar
- 1 vanilla bean, split
Instructions
- In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light and creamy (ribbon stage). Add the champagne and vanilla bean. Cook this mixture over a double boiler on low heat, whisking constantly, until the mixture becomes thick and frothy, 15 to 20 minutes.
- Scrape the inside of the vanilla bean into the sabayon. Discard the bean.
- Serve in the wine glasses or over fresh berries.
Attribution
Restaurant: Brigtsen's - Chef Frank Brigtsen - New Orleans Visitors Bureau Web Site