Champagne Sabayon

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by Heather Harris-Brady

A midweek Valentine’s Day is always kind of a bummer. If Aphrodite spent all day in the middle management ring of Hades even she would be looking for some shortcuts. Luckily, I have one for you: champagne sabayon.

Just have your honey bring home dinner. You can still have an elegant – dare I say, sexy – dessert ready in under 10 minutes. It’s light and pretty, a great way to end a dinner and begin an evening.

Champagne Sabayon, Makes four generous servings

1/3 c. champagne (or other light white wine)
1/4 c. sugar
4 egg yolks
1 pint whipping cream
1 t. vanilla
2 T. sugar

Combine the wine, sugar and egg yolks in a saucepan over medium heat.

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Whisk briskly until the mixture thickens, about three minutes.

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Remove from heat and set aside.

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Some people stop here and serve it as is, but it’s a holiday so we’re going all out.

Whip the cream to soft peaks. Add the vanilla and sugar, continue whipping to stiff peaks.

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Fold in the custard.

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Spoon dollops over fresh berries and/or cubes of cake (pound cake, angel food, etc.), or use it as a dip for berries.

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You could even use this to elevate bread pudding into another realm.

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