Iced champagne sabayon with raspberries – a fine summer dessert with crème fraîche

preparation

Whisk the egg yolks and powdered sugar vigorously in a metal bowl over hot water until the mixture is white and creamy. Then whisk the mixture over ice water until cold, adding the champagne a glass at a time.

Gradually stir the champagne cream into the whipped crème fraîche, then add the squeezed-out gelatine leaves that have been soaked in cold water.

First, mix the dissolved gelatine with 2-3 tablespoons of the creamy, whipped mixture, otherwise there is a risk of lumps forming.

Fill the sabayon into well-chilled bowls and freeze for several hours.

To prepare the raspberry puree, combine all ingredients together, mix briefly and then pass through a fine sieve.

To serve, drizzle the bowls of sabayon with plenty of raspberry puree just before serving and garnish with fresh raspberries and lemon balm.

Tip
This dessert is easy to make and prepare, and can be stored in the freezer for 3–6 days. This recipe also works well with white peaches, blackberries, and apricots.