Every now and then, unbelievably, there is champagne left over from a party or pre-dinner drink. Just one cup is all you need to make this very elegant dessert that comes together in minutes. A dollop of the soft, airy Sabayon highlights the flavors of ripe figs, blushing peaches or any fruit in season.
Fig with Champagne Sabayon
Ingredients
- Serves 6
- 6 egg yolks
- 100 g sugar
- 1 cup (250 ml) champagne
- 4 large, ripe figs
Instructions
- Place the eggs, sugar and wine in a large stainless steel bowl over simmering water and whisk 2-4 minutes.
- Once the mixture is creamy and light in color, remove from from heat and allow the Sabayon to cool.
- Slice the figs in quarters and place in bowls or glasses.
- When ready to serve, replace the bowl of Sabayon over simmering water and whisk several minutes to reheat and increase the volume. Spoon over figs and serve.
3.1
https://www.charlottepuckette.com/recipes/desserts/figs-with-champagne-sabayon/
