Sabayon with Prosecco and Figs
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
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.
Take a bath when the mixture becomes thick and dense, put on ice and beat until cool.
Unite cream and sugar in a small saucepan and boil until it will boil.
Boil about 4 minutes, then add the lemon juice and boil the same amount. Take off the heat and cool.
Pour into glasses and place in refrigerator for 2 hours until it become thick.
Cut the figs and place in the glasses and add cold sabayon.