Sabayon with Creme de Cassis and RaspberriesLolibox
4 egg yolks
75 grams sugar
crème de cassis (10 cl.)
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1Heat a pot of water for the water bath.
2In another pot, whisk the egg yolks with the sugar until the mixture becomes pale.
3Place the pot on the water bath and keep beating.
4Gradually, pour in the liqueur, cooking should be done on very low heat and slowly.
5The mixture will double in size but it is very important to never stop beating (use an electric mixer if possible).
6In oven-proof ramekins, arrange the raspberries and top with the sabayon.
7Place under the oven broiler for a few minutes.
8Watch closely because they can burn quickly.