Ingredients
- 500 ml (2 cups) fresh red berries, mixed
- 4 egg yolks
- 45 ml (3 tablespoons) sugar
- A few drops of water
- 125 ml (½ cup) brut champagne
Dressing
- 30 to 50 g (1 to 1 1/2 oz) store-bought meringue, crushed
- 15 ml (1 tablespoon) coriander sprouts
Preparation
- Rinse the berries in plenty of water, drain and spread out in a large frying pan lined with kitchen paper.
- In a saucepan or the lower part of a bain-marie, heat a little water until just simmering.
- Meanwhile, in a large bowl or directly in the upper part of the bain-marie, off the heat, vigorously whisk the egg yolks, sugar and a few drops of water until they coagulate.
- Transfer to the saucepan or lower part of the bain-marie and, using the whisk, whip the sabayon, gradually adding the champagne until a smooth consistency is obtained.
Dressing
Pour the sabayon into serving bowls and add the berries. Sprinkle with a few meringue slivers and finish with a few coriander shoots.