Summer Berries – Champagne Sabayon
Sugar – 5 tbsp
Dry Champagne – 1/3 cup + 2 tbsp
Mixed Berries, Such As Blueberries, Raspberries, And Strawberries, Hulled And Quartered If Necessary (Choose The Ripest And Sweetest Berries Available.) – 1 pint
Large Egg Yolks – 3
- Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
- Combine remaining 3 tablespoons sugar, 1/3 cup champagne, and egg yolks in a small bowl; whisk together. Set bowl over a pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.