Champagne Sabayon (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
3 egg yolks |
2 teaspoons sugar |
1/4 teaspoon vanilla |
1/4 cup champagne |
1/2 cup fresh raspberries |
8 slices pound cake, 1/2-inch thick |
2 tablespoons chiffonade or chopped fresh mint |
Directions:
1. Preheat the oven to 450 degrees. In a stainless steel bowl, whisk all the ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint.
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