Château L'Evangile
& Espresso Sabayon with Vanilla Whipped Cream
Creation of Marie-Caroline Malbec
Ingredients
• 6 egg yolks
• 100 g caster sugar
• 1 very short espresso
• instant coffee powder
• 100 ml whipping cream
• 1 sachet of vanilla sugar
For 4 persons Preparation time: 5 min | Cooking time: 15 min
Whisk the egg yolks with the sugar, add the espresso, cook over low heat whisking constantly for fifteen minutes until the mixture thickens and doubles in volume. Pour the mixture into a thoroughly chilled container.
Continue to whisk until completely cool, pour into four glasses.
Whisk the cream with the vanilla sugar until it doubles in volume.
Top the sabayon with the vanilla whipped cream.
Sprinkle with the instant coffee powder. Serve thoroughly chilled.
Wine suggestion:
Château l’Evangile.
A wine of great density, balanced by a legendary elegance. Bouquet of blackberry, blackcurrant and spices with smoky notes.
The very silky, plump tannins are a magnificent match for the toasted flavours of the dessert.
