Tasty Recipes

Honey Champagne Sabayon Brulee

Honey Champagne Sabayon Brulee
Total Time:
5 hours (including chill time)
Servings:
2 - 4

Honey Champagne Sabayon Brulee:

- 8 Egg yolks
- 5 ounces Honey
- 1/4 teaspoon Mead
- 6 fluid ounces Dry champagne
- 1 cup granola
- 2 cups seasonal fruit and berries

Combine the egg yolks, sugar and salt in a stainless steel bowl. Add the marsala and champagne to the egg mixture.

Place the bowl over a pan of barely simmering water. Whisk vigorously until the sauce is thick and pale yellow, approximately 10 minutes. Pour sauce over seasonal fruit and granola and set to chill completely, at least 4 hours.

Once chilled, sprinkle with granulated sugar and flame with a torch until melted and brown.

Eat Good Granola:

- 5 cups Rolled Oats
- 3 cups Wheat Germ
- 1 cup Coconut
- 1/4 cup Sesame Seeds
- 2/3 cup Sunflower Seeds
- 1 cup Walnuts, Chopped
- 1 cup Almonds, chopped
- 1 tablespoon Cinnamon
- 2 teaspoons Salt
- 1 1/2 cups Honey
- 1 tablespoon Vanilla
- 1 cup Cranberries, dried

Preheat oven to 350 degrees.

Combine all ingredients except craisins in a large bowl and mix until combined. Place into oven and bake for 30-35 minutes stirring every 5 minutes until cooked. Let cool completely, then stir in craisins.