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Name: Chilled Raspberry Sabayon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sugar; 1/4 c Champagne; 2 1/2 pt Baskets raspberries; ; brandy)*; 1 1/4 c Chilled whipping cream; 5 lg Egg yolks; 1/4 c Framboise eau-de-vie; (clear

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INGREDIENTS

1/2 c Sugar
1/4 c Champagne
2 1/2 pt Baskets raspberries
; brandy)*
1 1/4 c Chilled whipping cream
5 lg Egg yolks
1/4 c Framboise eau-de-vie; (clear

Servings

INSTRUCTIONS

*Available at some liquor stores and specialty foods stores. If unavailable, use raspberry liquor instead. Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Using electric mixer, beat mixture until very thick and thermometer registers 160F., about 12 minutes. Remove bowl from over water and set in larger bowl of ice. Let cool completely, whisking occasionally. Using electric mixer fitted with clean beaters, beat cream to firm peaks. Gently fold into egg mixture. Chill sabayon until cold, about 1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.) Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon over raspberries and serve immediately. Serves 4. Bon Appetit August 1995 Per serving: 734 Calories (kcal); 26g Total Fat; (32% calories from fat); 14g Protein; 103g Carbohydrate; 1063mg Cholesterol; 37mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chilled Raspberry Sabayon

1/2 c Sugar
1/4 c Champagne
2 1/2 pt Baskets raspberries
 ; brandy)*
1 1/4 c Chilled whipping cream
5 lg Egg yolks
1/4 c Framboise eau-de-vie; (clear

*Available at some liquor stores and specialty foods stores. If  unavailable, use raspberry liquor instead.    Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan  of simmering water (do not let bottom of bowl touch water). Using  electric mixer, beat mixture until very thick and thermometer  registers 160F., about 12 minutes. Remove bowl from over water and  set in larger bowl of ice. Let cool completely, whisking occasionally.    Using electric mixer fitted with clean beaters, beat cream to firm  peaks. Gently fold into egg mixture. Chill sabayon until cold, about  1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.)    Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon  over raspberries and serve immediately.    Serves 4.    Bon Appetit August 1995        Per serving: 734 Calories (kcal); 26g Total Fat; (32% calories from  fat); 14g Protein; 103g Carbohydrate; 1063mg Cholesterol; 37mg Sodium  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 3 1/2 Fat; 6 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1336g)
Recipe Makes: 1 servings

Calories: 4433
Calories from Fat: 2615 (59%)

Amt Per Serving		% DV

	Total Fat 290.5g	387 %
	Saturated Fat 133.5g	667 %
	Monounsaturated Fat 111.6g
	Polyunsanturated Fat 32.7g
Cholesterol 8798.8mg		2707 %
Sodium 444.8mg		15 %
Potassium 1024.6mg		27 %
Total Carbohydrate 339.5g		100 %
	Dietary Fiber 0g	0 %
	Sugars, other 339.5g
Protein 114.1g		163 %
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.

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Calories per serving: 4433

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