Berry Parfait With Pink Champagne Sabayon Recipe

1. 1

   1.

2. 2

   Set a metal bowl over a saucepan containing 1 inch of barely boiling water over medium heat.

3. 3

   (Bottom of bowl shouldn't touch water).

4. 4

   In bowl, combine the champagne, juice concentrate, and egg yolks.

5. 5

   Immediately start beating with a whisk or possibly electric hand-held mixer till mix is glossy and very thick, with soft peaks.

6. 6

   (This takes about 12 min by hand, 5 - 10 with an electric mixer) Remove bowl from saucepan and let cold about 10 min, whisking occasionally 2.

7. 7

   When sabayon has cooled, gently mix in thawed whipped topping.

8. 8

   In large goblets, layer berries and sabayon mousse.

9. 9

   Top with a sprinkling of cinnamon, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.