Champagne Sabayon
Champagne Sabayon

Champagne Sabayon

  By PolyScience Culinary    

October 16, 2020


Ditch the double boiler. Use the Control ºFreak!


4 count Egg Yolks

1/2 cup Champagne

3/10 cup Sugar


Combine 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.

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