A perfect complement to Chef Philippe's Sautéed Mushrooms on Toasted Brioche
Ingredients
1 pint mixed wild berries (domestic if wild are unavailable)
4 egg yolks
4 oz sugar
4 oz Champagne
4 oz Port
4 sprigs fresh mint
Directions
Wash berries delicately, dry softly in paper towel. Divide into four Martini glasses — or dessert bowls. In the top of a double boiler whisk the egg yolks actively over heat, add the sugar, then the liquids. Keep whisking until you have a consis-tent heavy mixture. When ready to serve, pour the warm Sabayon over the berries. Dress with mint.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment