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Sparkling rose sabayon with caviar and whipped cream
Ingredients
- 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
Directions
- 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.
- Fold cold.
- 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.
- Serve immediately.
