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Gratin of peaches with sparkling wine sabayon Recipe

Learn to make a sabayon sauce with sparkling wine as a luxurious topping for peaches in caramel, then glaze it under a hot flame

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • Peach(s) : 6 whole
  • Caster sugar : 300 g
  • Water : 1500 ml
  • For the rest of the recipe
  • Egg yolk(s) : 6 whole
  • Double cream : 100 ml
  • Champagne : 100 ml
  • Fresh mint : 0.5 bunch
  • Caster sugar : 90 g
  • Icing sugar : 20 g
  • ETAPE 1

    Place the water and the sugar in a pan and bring to the boil. Once boiling, lower the heat.

  • ETAPE 2

    Peel the peaches and remove the stones. Cut the fruits in half.

  • ETAPE 3

    Place the peaches in the sugar syrup and add the mint.

  • ETAPE 4

    Simmer for 7 or 8 minutes then remove from the syrup and set aside to cool down.

  • ETAPE 5

    Whip the cream in a bowl.

  • ETAPE 6

    In another bowl, whisk the egg yolks with the sparkling wine until the volume has tripled.

  • ETAPE 7

    Fold the cream into this sabayon mixture.

  • ETAPE 8

    Place the peaches in a serving dish, pour the sabayon over them and caramelize the surface with a chef's cooking torch.

  • ETAPE 9

    Decorate with the remaining sprigs of lemon verbena and serve.

Chef's tip

«ID UK :: 6223»

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