The grand finale of our wedding anniversary dinner was a decadent custard dessert called a Sparkling Wine Sabayon served over fresh berries. I followed this recipe closely, however I quartered it to accommodate fewer guests. I used an individual can of Sophia Blanc de Blancs instead of a whole bottle of bubbly since it was just a romantic dinner for two, not 12. We still ended up with quite a bit leftover for the next few days. With the portions I served we ended up with about 7 servings using a lot of fruit and a little custard. That’s the way I lighted this one a bit. 🙂 The ingredients are very rich, but you only need a little bit on top of fresh berries to make a splash. I hope you’ll give this one a try! It’s simple but special.
Sparkling Wine Sabayon
1 cup water
1 cup sugar
1 tsp vanilla extract
One 750ml bottle of Chandon Brut Classic
1 dozen large egg yolks
2 cups heavy cream
Double boiler or Pyrex® bowl and saucepan
(If you’d like to quarter the recipe like we did, the amounts are as follows:
1/4 cup water
1/4 cup sugar
1/4 tsp vanilla extract
One can of Sophia Blanc de Blancs or about 187 milliliters of another inexpensive sparkling wine
3 large egg yolks
1/2 cup heavy cream)
Preparation time: 50 minutes.
1. In a saucepan, bring the water, sugar and vanilla extract to a boil. Reduce heat to medium high and cook, without stirring, to a light golden caramel (about 10 minutes). Add wine and simmer until reduced to 2 cups (about 20 minutes).
2. Beat the egg yolks lightly in the Pyrex bowl or the top of the double boiler. Very slowly, whisk in 1/4 cup of the hot wine and caramel mixture until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan, or the bottom of the double boiler, filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk (about 10 minutes). Transfer the custard to a bowl and let cool, then refrigerate until chilled.
3. Whip the cream just until firm. Fold into the wine custard and transfer to a serving bowl; serve cold.
The mixture obtained in steps 1 and 2 can be refrigerated up to two days.
Serve over fresh berries, peaches or figs.
Makes 12 servings.
A sweet ending to a sweet celebration. Bon appétit!