brigtsen's champagne vanilla sabayon

Directions

1. 1

   Brigtsen's Champagne Vanilla Sabayon Posted by LladyRusty at recipegoldmine.com - April 29, 2001 Source: Restaurant: Brigtsen's - Chef Frank

2. 2

   Beat with a wire whisk until light and creamy (ribbon stage)

3. 3

   Add the champagne and vanilla bean

4. 4

   Cook this mixture over a double boiler on low heat, whisking constantly, until the mixture becomes thick and frothy, 15 to 20 minutes

5. 5

   Scrape the inside of the vanilla bean into the sabayon

6. 6

   Discard the bean

7. 7

   Serve in the wine glasses or over fresh berries.