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CHAMPAGNE SABAYON
In a large (cookable) bowl, combine:
15 egg yolks
15 oz. heavy cream
12 oz. champagne
Whisk together and add:
6 oz. sugar
Continue to whisk frequently as you bring the mixture onto the heat.
Heat until very hot and thick, but do not boil. Serve immediately, garnished with fresh berries or other fruit. |
