Sabayon With Creme De Cassis And Raspberries

1. 1

   Heat a pot of water for the water bath.

2. 2

   In another pot, whisk the egg yolks with the sugar until the mixture becomes pale.

3. 3

   Place the pot on the water bath and keep beating.

4. 4

   Gradually, pour in the liqueur, cooking should be done on very low heat and slowly.

5. 5

   The mixture will double in size but it is very important to never stop beating (use an electric mixer if possible).

6. 6

   In oven-proof ramekins, arrange the raspberries and top with the sabayon.

7. 7

   Place under the oven broiler for a few minutes.

8. 8

   Watch closely because they can burn quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.