Champagne Sabayon By PolyScience Culinary Control Freak Induction October 16, 2020 0.0 Ditch the double boiler. Use the Control ºFreak! Share 0 Full-screen Ingredients4 count Egg Yolks1/2 cup Champagne3/10 cup Sugar DirectionsCombine all of the ingredients in a pot on the Control ºFreak.Set the Control ºFreak to Probe Control, 140ºF / 60ºC, using MEDIUM Intensity.Whisking constantly to lighten and combine the ingredients, bring the mixture to 140ºF / 60ºC.Serve as desired.Need a Control ºFreak - Get yours here > http://bit.ly/theControlFreak Like this recipe and want to be notified when we release our next one? Sign up for our newsletter here > http://bit.ly/PSCNewsletters close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ... All fields are required to submit a review.