Sabayon au Kirsch
- 6 egg yolks beaten thick
- 1/2 cup sugar
- 1/2 pint dry wine, white
- 1 1/2 ounce (1 glass) Kirsch
Beat egg yolks and sugar over boiling water, in top of double boiler, 8 to 10 minutes; add the wine gradually, stirring all the time, then add the Kirsch. It is ready to serve proudly with puddings.
Submitted by May 31, 2009
15 min
30 min
45 min