Sous vide-style Sabayon-champagne, berry dessert recipe, raspberries, champagne, sous vide desserts
Ingredients
Serves: –+
- Sabayon ingredients:
- Egg yolks 4 pcs
- Sugar powder or icing sugar 120 gr
- Champagne 120 ml
- Sabayon parfait ingredients:
- Heavy whipping cream 120 ml
- Fresh raspberries or strawberries 115 gr
Method
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Heat the water with a sous vide temperature controller to 74 degrees.
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Beat the yolks and sugar gently in a cup, adding champagne gradually in a mix.
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Pour the mix into a Sous Vide cooking bag and treat under vacuum. Immerse in water for 20 minutes.
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Pour warm sabayon over fresh berries before serving.
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If you decide to serve the dessert later or want to make a sabayon parfait, chill the bag in ice water for 15 minutes.
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As for the parfait itself, whip the cream until it gets fluffy and stir in the sabayon lightly.
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Take a tall glass and fill it up with ingredients as follows: a little sabayon with cream, then a layer of berries. Repeat that layer by layer until the glass gets full. This dessert can be stored in a fridge for up to 6 hours.
