Sous Vide Champagne Zabaglione (Sabayon)
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
1 cup heavy cream
1/2 cup champagne
1/2 cup ultrafine sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of kosher salt
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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Step 2
Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds.
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Step 3
Transfer to a zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 45 minutes. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. Serve immediately or refrigerate for up to 3 days.