4 cups fresh raspberries
5 egg yolks
3 drops vanilla extract
3/4 cup sugar
Pinch kosher salt
1/2 cup champagne
Fresh mint leaves for garnish
Place raspberries into a colander and gently rinse under cold running tap water. Shake to remove excess water and keep chilled while preparing the sauce. (Do not rinse berries until just ready to do the sauce.)
On top of double boiler whisk egg yolks, vanilla, sugar and salt together until thick and pale. Place pan over a second large pan with boiling water. Whisking constantly, slowly add the champagne. Continue whisking briskly until the sabayon is thick and frothy. Remove the pan from the heat.
Arrange chilled raspberries in individual serving dishes. Spoon Sabayon over berries, garnish with fresh mint leaves and serve immediately.
remove and pour evenly into fruit plates. Arrange the berries on top and sprinkle with lemon and lime zest.
Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved