Champagne Sabayon with fresh berries: Dessert
5 Egg Yolks
1/4 cup Sugar
1/4 cup Champagne
few drops Vanilla
Seasonal, fresh berries
Liquor and Berry reduction sauce
In a double boiler, whip the egg yolks and sugar until combined, then add champagne.
Continue to whip on heat until it reaches a custard-like consistency.
Allow to cool briefly, then pour over berries and set a few berries on top. Finish with a drizzle of the liquor and berry reduction sauce.
Serve immediately, the custard will fall within 30 minutes.