Posted by
Barry Wallis on Sunday, March 25, 2007 1:19:49 PM
Last night I took my
basic sabayon recipe and used
Wilson Creek almond flavored sparkling wine as the liquid and added 1/4 cup of crushed almonds after I took it off the stove. It came out with a wonderful yellow color and an interesting texture. We served it in margarita glasses. My wife suggests using fewer almonds next time, but I liked it the way it came out. We both agreed that sabayon is a dessert that showcases the wine so make sure you use one you
really like.