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Recipe
Chargriddled Wild Salmon With A Muscat And Gooseberry Sau Recipe
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Ingredients
1 c Chardonnay
1/2 c Sugar
3/4 c Heavy cream; whipped to soft peak
1 pn Salt
3 tb Kirsch or brandy
7 lg Egg yolks
Directions
Step #1 Beat the yolks, sugar, & salt until light.
Step #2 Place mixture on top of a double boiler & whisk in the Champagne & kirsch.
Step #3 Continue whisking until the mixture mounds & quadruples in volume.
Step #4 Cool the mixture & carefully fold in the whipped cream.
Step #5 put in the fridge & use within 4 hrs.
Step #6 Sabayon can also be served warm.
Step #7 Omit the cream & serve warm just as soon as the whisking is completed.
Step #8 This recipe yields 6 to 8 servings of Sabayon.
Step #9 --.
Enjoy the Chargriddled Wild Salmon with a Muscat And Gooseberry Sau recipe
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