Champagne Sabayon

1. 1

   In a bowl, combine the egg yolks, Champagne, sugar and salt.

2. 2

   Set the bowl over a saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes.

3. 3

   Remove from the heat and whisk occasionally until cool.

4. 4

   In another bowl, beat the cream to firm peaks, then fold into the sabayon.

5. 5

   Refrigerate until chilled, at least 1 hour.

* Per serving · 4 servings · Values may vary.

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