Thursday, February 14, 2013

Chilled Champagne-Vanilla Sabayon with Roasted Grapes and Almond Tuile

Chilled Champagne-Vanilla Sabayon with Roasted Grapes and Almond Tuile

Serves 4

Chilled Champagne-Vanilla Sabayon*
Adapted from

5 large egg yolks
3/8 cup sugar
1/3 cup Champagne or other sparkling wine
3/4 cup heavy cream, chilled

Prepare an ice bath (a mixture of ice and cold water) and set aside.

Split vanilla bean in half and scrape with the flat end of a knife to remove seeds.

Whisk egg yolks, sugar, vanilla seeds and champagne in a bowl and place over a pot of simmering water. Continue whisking until the mixture becomes light-coloured, thick and foamy. At this point it will have reached 165°-170°F. Cool immediately by transferring the bowl to the ice bath, and whisking for 2 more minutes. Allow to cool thoroughly before continuing with the next step.

Whip cream until it forms stiff peaks, then fold into the custard mixture. Cover and chill in fridge for at least a half hour.

Roasted Red Grapes

3 cups red seedless grapes, stems removed
3 Tablespoons sugar

Preheat oven to 425°F.

Roast grapes with sugar for 10-12 minutes, shaking pan occasionally to prevent them from sticking. They should be tender and juicy, but not bursting or falling apart.

Almond Tuiles
Adapted from

2 Tablespoons all purpose flour
1/4 cup ground almonds
1/4 cup sugar
1/8 teaspoon salt
2 1/2 Tablespoons melted butter
1 large egg white
1/8 teaspoon vanilla

Preheat oven to 325°F.

Prepare a baking sheet with parchment paper.

Stir together flour, almonds, sugar and salt. Pour melted butter, egg white and vanilla in a small bowl and whisk lightly to combine. Mix wet and dry ingredients together. Spread spoonfuls of batter into circles on the parchment paper with the back of a spoon, or create shapes like triangles by using a stencil or by drawing a design on the parchment paper, then flipping the parchment over and applying batter onto the other side. Cookies will bake most evenly if the design is not too irregular.

Bake 8-10 minutes, until the edges are golden. Shape while hot by draping over a rolling pin until cool, or leave flat. The cookies will become crisp as they cool.


20 year old balsamic vinegar (optional)

Divide chilled sabayon among 4 dessert bowls or glasses. Pile warm roasted grapes on top, and drizzle with 20 year old balsamic vinegar (if using). Top with a tuile and serve immediately, with more tuiles on the side.

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