Try this Champagne Sabayon recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450 degrees. In a stainless steel bowl, whisk the first four ingredients together, until frothy. Place the bowl over a double boiler. Whisk the mixture for 2 minutes and remove from the heat. Continue whisking for 20 seconds. Fold in the raspberries. Place 2 slices of the pound cake in each of 4 individual gratin dishes. Spoon a fourth of the sabayon over each dish, covering the cake completely. Place the gratin in the oven and bake until the top is golden-brown, about 3 minutes. Remove from the oven and place on a plate. Garnish with mint. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 servings | ||
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Calories: 379 | ||
Calories from Fat: 245 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 1258.7mg | 387 % | |
Sodium 50.5mg | 2 % | |
Potassium 148.5mg | 4 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.5g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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