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Creamy Sabayon




  • Strawberries
  • Raspberries
  • Grated almond kernels
  • 5 egg yolks
  • 3 c. In soup of sugar



  1. In a hen's ass, whip vigorously the egg yolks and sugar with a whip about 1 minute.
  2. Add 2 c. To soup of water and continue to whisk. When the whole starts to foam, put the hen's ass on a hot water cauldron and whip about 8 minutes or until you get a thick, creamy cream.
  3. Distribute small fruits in dessert bowls, sabayon and sprinkle with almonds.