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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