Ingredients

Title Value
1. Egg yolk 2 PC.
2. Sugar 80 Column
3. Champagne 100 Ml
4. Cream 33% 100 Ml
5. Strawberry for filing

Cooking

1. Stage

Beat the egg yolks with a whisk until sugar is white.

1. Stage. Beat the egg yolks with a whisk until sugar is white.

2. Stage

Pour in champagne and mix. Put the bowl in a water bath, beat the mass until the mixture begins to thicken. Then remove from heat.

1. Stage. Pour in champagne and mix. Put the bowl in a water bath, beat the mass until the mixture begins to thicken. Then remove from heat.

3. Stage

Pour into molds and refrigerate for 2 hours.

1. Stage. Pour into molds and refrigerate for 2 hours.

4. Stage

Garnish with strawberries and serve, this cream can also be used for cakes.

1. Stage. Garnish with strawberries and serve, this cream can also be used for cakes.

5. Stage

Cream Sabayon with champagne is perfect as a dessert for gatherings or for greasing cakes. If you serve as dessert then you can add pear, apples or other berries instead of strawberries. Such a cream can be prepared in another way, for this we need 1 tsp. soak gelatin in a small amount of water, then dissolve and add it after 2 steps, you do not need to cook in a water bath, just beat with a mixer and cool.