Sabayon with Alsace brandy

Serves 2:

  • 3 egg yolks
  • 2 half egg shells of sugar
  • 4 half shells of white wine (Edelzwicker)
  • Brandy of your choice (Williams pear, Marc d’Alsace de Gewurztraminer,
  • Mirabelle plum, Raspberry, Kirsch,…)

In a salad bowl, whisk together the egg yolks and sugar and add a few drops of brandy.
Add the white wine and whisk over a high heat until you obtain a good consistency.
In two large glasses, pour 2cl of the brandy chosen for the preparation, complete with the Sabayon, serve without delay.

Leave a Reply

Your email address will not be published. Required fields are marked *