Sparkling rose sabayon with caviar and whipped cream
By Spencer Watts
8 eggs at room temperature
6 tablespoons (90 milliliters) white sugar
1 1/2 cups (350 milliliters) sparkling rosé
3/4 cup (180 milliliters) cold 35% whipping cream
30 gram tin of sustainable Sturgeon caviar
Mint sprigs for garnish
Prepare a double boiler – a metal or glass bowl over a pot of simmering water will work.
Separate the yolks from the egg whites.
Place eight egg yolks into double boiler and begin whisking. Be cautious not to let the eggs get too hot or they will scramble.
Add two tablespoons (30 milliliters) sugar and whisk. Gradually, while whisking continuously, add 1/2 cup (120 milliliters) sparkling rosé and continue whisking and adding sugar and rose in stages until the mixture has doubled in size and is thick and soft, pale yellow.
Remove from the double boiler and chill in the refrigerator for a minimum of one hour.
Place cream into mixer and beat until soft peaks form.
Place the mixture into a piping bag and pipe into champagne glasses.
Top with caviar (about 1/2 - one teaspoon each glass) and garnish with a sprig of mint.
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