This recipe is from Market Street Grill. I haven't made it for several years but since I had it for dessert the other night I decided to share the recipe with everyone. It is one of my very favorite desserts.
Sabayon
2 cups egg yolks
2 cups Chablis
2 cups Triple Sec
2 cups powered sugar
Combine all ingredients in a large mixing bowl, over a double boiler. Stir occasionally until thickened. Refrigerate. Serve over vanilla ice cream (preferably Haagen Dazs) and top with fresh berries. Enjoy.
2 comments:
The perfect day would be if you made this for me while we were in SLC for Christmas...hint, hint... :)
Oh wow, I will have to try this!
I made your crock-pot chicken and it was a BIG hit with "picky Jeremy!" Thanks for the recipes!!!
Post a Comment