Strawberry Champagne Sabayon with Mint
Strawberry Champagne Sabayon with Mint
Ingredients
For the Strawberry Coulis
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
For the Champagne Sabayon
- 6 egg yolks, large
- 1/2 cup granulated sugar
- 1/2 cup dry sparkling wine, such as Brut Champagne or Cava
- 1/4 cup fresh mint leaves, finely chopped, plus extra for garnish
For Garnish
- 1/2 cup fresh strawberries, sliced or fanned
- 4 fresh mint sprigs
Instructions
- 1
Prepare the strawberry coulis: Combine the hulled and quartered strawberries, 1/4 cup granulated sugar, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 2
Remove the coulis from the heat and allow it to cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Pass the coulis through a fine-mesh sieve into a clean bowl to remove any seeds, pressing down on the solids. Cover and refrigerate until ready to use. This can be made ahead.
⏱️ 5 min
- 3
Set up a double boiler: Fill a medium saucepan with about 1-2 inches of water and bring it to a gentle simmer over medium-low heat. Ensure the top bowl of your double boiler (a heatproof bowl that fits snugly over the saucepan without touching the water) is clean and dry.
⏱️ 3 min
- 4
Prepare the sabayon base: In the heatproof bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and creamy. This aerates the yolks and begins to dissolve the sugar.
⏱️ 2 min - 5
Cook the sabayon: Place the bowl over the simmering water (do not let the bottom of the bowl touch the water). Gradually whisk in the sparkling wine. Continue whisking vigorously and constantly, ensuring the mixture doesn't scramble, for 8-12 minutes. The sabayon is ready when it has thickened significantly, is pale yellow, forms a ribbon when the whisk is lifted, and reaches a temperature of 160°F (71°C).
⏱️ 12 min•🌡️ 160
- 6
Finish the sabayon: Immediately remove the bowl from the heat and continue whisking for another minute to cool it slightly and prevent overcooking. Gently fold in the finely chopped fresh mint leaves.
⏱️ 2 min
- 7
Assemble and serve: To serve, spoon a generous amount of the chilled strawberry coulis into the bottom of four elegant dessert glasses or coupes. Top with a luxurious layer of the warm sabayon. Garnish each serving with fresh strawberry slices or fanned strawberries and a delicate sprig of fresh mint.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Champagne Sabayon with Mint
Ingredients
For the Strawberry Coulis
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
For the Champagne Sabayon
- 6 egg yolks, large
- 1/2 cup granulated sugar
- 1/2 cup dry sparkling wine, such as Brut Champagne or Cava
- 1/4 cup fresh mint leaves, finely chopped, plus extra for garnish
For Garnish
- 1/2 cup fresh strawberries, sliced or fanned
- 4 fresh mint sprigs
Instructions
- 1
Prepare the strawberry coulis: Combine the hulled and quartered strawberries, 1/4 cup granulated sugar, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 2
Remove the coulis from the heat and allow it to cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Pass the coulis through a fine-mesh sieve into a clean bowl to remove any seeds, pressing down on the solids. Cover and refrigerate until ready to use. This can be made ahead.
⏱️ 5 min - 3
Set up a double boiler: Fill a medium saucepan with about 1-2 inches of water and bring it to a gentle simmer over medium-low heat. Ensure the top bowl of your double boiler (a heatproof bowl that fits snugly over the saucepan without touching the water) is clean and dry.
⏱️ 3 min - 4
Prepare the sabayon base: In the heatproof bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and creamy. This aerates the yolks and begins to dissolve the sugar.
⏱️ 2 min - 5
Cook the sabayon: Place the bowl over the simmering water (do not let the bottom of the bowl touch the water). Gradually whisk in the sparkling wine. Continue whisking vigorously and constantly, ensuring the mixture doesn't scramble, for 8-12 minutes. The sabayon is ready when it has thickened significantly, is pale yellow, forms a ribbon when the whisk is lifted, and reaches a temperature of 160°F (71°C).
⏱️ 12 min•🌡️ 160 - 6
Finish the sabayon: Immediately remove the bowl from the heat and continue whisking for another minute to cool it slightly and prevent overcooking. Gently fold in the finely chopped fresh mint leaves.
⏱️ 2 min - 7
Assemble and serve: To serve, spoon a generous amount of the chilled strawberry coulis into the bottom of four elegant dessert glasses or coupes. Top with a luxurious layer of the warm sabayon. Garnish each serving with fresh strawberry slices or fanned strawberries and a delicate sprig of fresh mint.
⏱️ 4 min