Sabayon with grilled peach
200 ml white champagne, dry or half sweet
12 dkg sugar
6 large egg yolks
The egg yolks are well mixed with the sugar and then start over foamy mix of steam, take care to avoid touching the bottom of the pot into the water. When he started kifehéredni and sugar is completely melted, carefully csorgatva go to the hot, stirring continuously to grow in the double cream.
Tip: You can also add the egg yolks with vanilla sugar.
Sabayon with lemon
A sabayon is a very popular version of lemon.
In this case, replace half the amount of alcohol you freshly squeezed lemon juice and zest of 1 lemon grate it, at the end, add 5 dkg of butter cream. It’s a little harder to custard because of the butter, lemon juice, but well compensated.
Sabayon with berry fruit
Since you need to the sabayon only egg yolks, the whites we can make pavlova or merenque as well, which are crushed and then we layered fruit cup, then pour the custard for this. Believe me, it’s much easier than a nice, airy sponge cake put together.