Champagne Sabayon

1. 1

   In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil.

2. 2

   Reduce the heat to moderately high and cook, without stirring, to a light golden caramel, 10 minutes.

3. 3

   Add the Champagne and simmer until reduced to 2 cups, 20 minutes.

4. 4

   In a large, heatproof bowl, lightly beat the egg yolks.

5. 5

   Very gradually whisk in 1/4 cup of the hot Champagne caramel until blended.

6. 6

   Slowly whisk in the remaining caramel.

7. 7

   Set the mixture over a saucepan filled with 1 inch of simmering water.

8. 8

   Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk, about 10 minutes.

9. 9

   Remove the vanilla bean.

10. 10

    Transfer the custard to a bowl and let cool, then refrigerate until chilled.

11. 11

    Whip the cream just until firm.

12. 12

    Fold into the Champagne custard and transfer to a serving bowl; serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.