Sabayon with Prosecco and Figs
By: FoodnChef
Published: Monday, September 28, 2015 - 2:10pm

Ingredients




Prosecco or white wine - 130 ml
Sugar - 60 g
Yolk - 3 pieces. (60g)
Fig - 4-5 pcs.
Cream - 600 ml
Sugar - 250 g
Lemon juice - 80 ml

Preparation

1 Put in a water bath the eggs, sugar and Prosecco. Whip about 3-5 minutes, until the mixture will increase in volume and not brighten. 2 Take a bath when the mixture becomes thick and dense, put on ice and beat until cool. 3 Unite cream and sugar in a small saucepan and boil until it will boil. 4 Boil about 4 minutes, then add the lemon juice and boil the same amount. Take off the heat and cool. 5 Pour into glasses and place in refrigerator for 2 hours until it become thick. 6 Cut the figs and place in the glasses and add cold sabayon.

About

Do you want me to tell you a secret? I have incrediable sabayon recipe by chefs of Make My Cake.