Strawberries with Champagne Sabayon – a delicious recipe with strawberries, sugar, Grand Mariner, egg yolks, lemon, champagne. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 500 degrees F. For the strawberries: In a small sauce pan, heat the strawberries, 1/4 cup sugar and Grand Mariner together until the sugar dissolves, about 3 to 4 minutes.
2
Remove from heat and set aside.
3
For the sabayon: In a medium bowl whisk together the egg yolks with the lemon juice, champagne, and 1 teaspoon of the sugar.
4
Place the bowl over a pot of simmering water and whisk until very thick and frothy, about 3 to 4 minutes.
5
In two 5-inch by 1-inch shallow ramekins, spoon half of the strawberries in each.
6
Spread the sabayon over the top of each ramekin.
7
Place the ramekins in the oven.
8
Brown the tops of the ramekins for 2 to 3 minutes or until golden brown.
9
Serve warm.
10
Dust each ramekin with powder sugar and chiffonade of mint
217
kcal
Calories
11
g
Fat
17
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sliced strawberries, 1/4 cup plus 1 teaspoon sugar, 1/4 cup Grand Mariner, 3 egg yolks, and more.
Yes, Strawberries with Champagne Sabayon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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