15-Minute Luxury Dessert: Learn How to Make a Delicious Champagne Sabayon with Fresh Berries
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- Опубликовано: 15 окт 2024
- You can serve that sabayon warm or cold with few spoon of whipped cream with raspberries and blueberries.
🥄WRITTEN RECIPE HERE: bit.ly/3Ww5hQB
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serve 4 small portions
INGREDIENT:
3 egg yolks
75 g (2.7 oz) white sugar
125 m (4 fl oz)l champagne (or sparkling wine)
Small piece of lemon rind for a touch of flavour
400 g (14 oz) mixed berries (I use raspberries and blueberries)
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Love your channel! I appreciate the way you are unafraid to admit that you are trying the recipe for your first time. Everybody has a first time for everything! The fact that you say you have not tried the recipe before and then show how you SUCCEED in making a recipe that everyone of us can make and enjoy! Thank you so much!
I just served this to my family and it was amazing! compliments from everyone- merci beaucoup pour cette recette !
my pleasure it is actually very nice i was quite impressed 🙂
Delicious. I used to eat these in San Francisco in 1983 at Vanessi's . I'd sit at the counter and I'd watch the man whip it to a foam, no flame. He;d use Marsala wine and I'd ask for it low on the wine (I dont like the taste of alcohol). It came out thick and I always wondered how egg yolks would turn into meringue without the whites. I sometimes had two . Love the stuff. So, Merry Christmas and Happy New Year, Stephane and thank you for all the yummy videos throughout the year .
that a french style sabayon not the real italian one 🙂
coat around the spoon is a good way to identify the mixture consistency, thanks for sharing tips like this
Such a wonderful desert presented so enthusiastically. YUM
This looks amazing! The colours are beautiful and I cannot wait to try it. You always come up with such unique and special creations.
oh thanks a lot 🙂🙂👍😛🙏
Beautiful! Thank you.
Omg french dessert! Looking soo good mmm now I am craving😵 could you do more desserts please!
It looks delicious. 😋😋
I would serve it with a biscuit like a tuile aux amandes.
The Masters that came up with these methods and recipes were geniuses
That looked amazing
French food is my absolute favourite and I visited a bunch of countries. It just resonates with my taste the best. I really want to visit France again especially the beautiful villages =)
it is a great place to visit i feed even i still get amazed going places and i am born and grew up there so 🙂😄
Lovely recipe, many thanks for covering it. I'm sure before this, many thought it too difficult to attempt?
Merry Christmas & best wishes for the New Year to you, your family & all the followers of the French Cooking Academy.
Joyeux Noël et une Bonne Année
same to you and for the easier version use an electric hand mixer 👍
Stephane.. another great one! Can't wait to do your sauces course 🙂
Happy Holidays, I'm making your white chocolate mousse for this Christmas! Thanks for all you do.
my pleasure
Very interesting!
I might be tempted to try this swapping erithritol or monk fruit for the sugar
This looks great. 👌
🙂
posh restaurants are obsessed with sabayon. quite often savoury. could you do a savoury version for us? thanks
Add 2g of stock powder
A perfect desert to finish the Christmas Eve dinner!
A very merry Christmas and happiest 2023to you Stephane! Thank you for all the beautiful recipes, and wonderful cooking instructions! Chin chin 🍾🥂🎄✨🌟🙏🏻❤️
santé 🥳🥳🙂👍
That's absolutely beautiful
Thank you. This looks fabulous. How many portions do those ingredients make please ?
Lovely recipe! 😋 Bonnes fêtes!
❄️🎄🌟🎄❄️
you too thanks
3:35 😄 love the giggle of glee... knowing what's coming hehehe
Fabulous dish for Christmas, Merry Christmas Chef.
same and happy new year too
That is one giant spoon! Thanks for the video.
Copper is important with meringue. Before cream of tartar, copper was used, because it prevented over-whipping the egg whites. Thanks for sharing your wonderful recipes!! Traditional French Cooking is fantastic!
How did it prevent overwhipping?
@@heavenlymilano " The neat thing about whipping egg whites in a copper bowl is that as the whisk hits the bowl, tiny bits of copper break off from the surface of the bowl and mix in with your egg whites. Since copper can bind sulfur groups, those tiny bits of copper bind to the egg white proteins and therefore, those sulfur groups are unable to form the strong disulfide bonds that can lead to gritty, dry whipped egg whites. Therefore, egg whites whipped in a copper bowl stay glossy and firm without as much risk of becoming overwhipped or grainy."
Looks luscious! Could the sabayon be made ahead of time and then put together just before serving? Thank you.
If it's a "foamy" version like in Stephane's recipe, it may become more compact and lose its "foaminess" over time.
But a more creamy version might be prepared ahead of time.
you can make this cold too i have added that method in the written recipe . maybe try it out and let us know
@@stefool Thank you.
@@FrenchCookingAcademy Thank you.
Hello Chef, This looks simply divine. In the end, it seems like a Cream Brule that you create with the Chef Torch. Great idea. Joyeux Noel. Merci.
same to you and it’s a great little dessert that does look goo😀 merry christmas too
looks yummy 😍😍😋😋
🙂👍
Oh my hell that looks GREAT
I love your videos ❤️
thanks a lot
Nice
Perhaps after using the torch, lightly sprinkle chopped fresh mint?. Merry Christmas to you and your family, sir!
thanks and yes anything you lie can be added i guess this the basic no fuss version
Any way to thicken this thing up?
A pinch of corn starch?
The captions on your videos can be hilarious, Stephane. I briefly panicked when I thought to myself, "Where am I going to find Swedish champagne?"
😅😅
I am always inspired to try these amazing foods here at home. That is, until I remind myself of how many I am usually cooking for - always a minimum of 4. Can this dessert be doubled or quadrupled and yet achieve the same desired effect?
I'm always in the same situation, lol, cooking for a crowd! I have a gazillion little gratin dishes/ramekins that would work, but making a bunch of individual desserts like that is a lot more work than I want to do after making a big meal. You know what I would do, honestly? Make one large one in a ceramic quiche pan. I don't see any reason you couldn't double the ingredients for this, you just need to make sure you have a big enough bowl for the whisking stage. A large stainless steel bowl like you use for baking should work, it's about the same shape as the copper bowl Stephane used here. Worth a shot!
@@Revelwoodie Even though I suspected that I was not the only one in this situation, I am happy to have you validate my point. I will follow your feedback, and give it a try.
yes you can but you better use a good hand mixer or else your arms will fall off 😅
Copper does mater. The surface tension with liquids and especially water changes based on the surface material. Check oot Gerald Pollack "The Fourth Phase of Water" for starters. Also use copper for water storage and watering plants. Respectfully, Tom.
Can a sweet wine be used instead the champagne.
Yeah, the Italian version usually uses Marsala wine, actually.
Did you have water in the pot when you put the copper bowl on top?
yes you need some simmering water under the bowl . in essence this just a double boiler
Damn this looks good! How much does it serve for?
4 portion as you don’t need much at all it is more a degustation then a dessert 🙂🙂😋
Looks good. Serves how many? Three?
you can do 4 be a use in fact you really don’t need much it can quickly become too much as a dessert . from what i tried it feels like an degustatikn experience rather than a dessert
This is wonderful but it's been a while since Stephane posted a video and I'm running out of champagne!
Which another ingredient for changing champagne or sparkling wine in this cooking?
I can't consume both, sorry🙏
the italian way is using marsala👍
Is this enough to serve one dish or two?
enough for 4 serving just be on the small side
Joyeux Noel
merci
Can you replace the sugar with honey on this one?
i am sure you could 👍 i have tried it yet
@@FrenchCookingAcademy I tried it. It didn't work how I did it. I may have used too much honey. It was very watery with tons of foam on top of the liquid.
What can I use instead of champagne? I do not drink alcoholic beverages.
Use Ginger Ale, it works.
@@pierre6625 Thanks.
Coffee. Anything, really
We just had an earthquake in NorCal, so I’m watching Stephan instead!
oh crap that’s not good😕 hope you guys out there are alright
@@FrenchCookingAcademy It was very intense. Just had another after shock. However, my cuisinart and kitchenaid are fine for French Academy cooking that is when the power comes back on .
I just made Pommes Dauphine the day before…
great at least you keep the spirit up 🙂🙂🍀🌈
I'm in Australia and just saw the news 😩😭 so here I am now, much happier with mon ami, Stephan !
Blessings for all
🙏🙏🙏🙏💜💜💜
I'm Italian. Personally I think that it needed to be whipped a little more. My mother used to use marsala,no fruit and no scorching the top.
3:35 c'était quoi ce rire? 😂 On dirait tu prépares un sale coup 😭
Will all the whisking not make the champagne go flat?
It certainly does. Champagne is added for flavor in this recipe.
i did feel any bubbles in there so yes definetely 😄
😋
It is undercooked.
No. It’s spot on. Why do you say it’s undercooked
Dommage, pas de traduction......
have a bottle of pol roger
High steffan
sending to the
your French
so your king
..hes son
is steffan
dont mean
The first MARTYR nooooo
STEVEN
nooo
its a prize
of some
special.unique
have a blessed day
scrumptious
I love that
boy
nice thank you
thank you soo mycj i love to cook
have a blessed day
hug a lot king took higs remedial at ucsb santa barbata fsiled hugs!!! Remedial hes a ki g s...ooo..
Kings do the hug
Louis the 16th his hrt grt grandad
Have a blessed day
Blesssssings
and
peace
and more
JOY!!!!!
Youre th e
best !!!
🙏 "promosm"
first
🍪
🦝
Sabaioni noooo.....zabaione
If you are French cooking Academy, please pronounce Champagne correctly!
In UK English we pronounce the first part of champagne as SH not as CH, chef ;)
Can you say champagne in french ?
@@biloz2988 Oui! 🇫🇷🍾😉
@@tiffcat1100 you didn’t say how
@@biloz2988 very, very approximately like shom-pan-yuh 😁 (the final vowel pronounced more strongly in the south of France)
@@tiffcat1100 you mean sham-pan-ye (last sound as in le)
Great video, but the cooking time is too short. The cream must become thicker, more like custard or Greek yoghurt.
There is also a *health* issue: yokes can have salmonella bacteria. So you need to heat the yoke to 59 C. But not 2 degrees more , then the yokes get cooked!
Get the eggs out of the fridge at least an hour before making the sabayon, otherwirse the heating can fail because it could take too long. Better yet, seperate the yokes an put them in a cup outisde the fridge to get them to room temperature for an hour.
esta mal hecho!!
Well I French and American as well. This chef is charlatan. He does know cooking at all. Most of recipes are wrong