Edition Krug Champagne Recipe
Recipe information
Make Edition Krug Champagne in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Champagne Sabayon Base
Finish and Garnish
Preparation
1. Chill champagne
Chill Edition Krug Champagne in the refrigerator until cold (about 1–2 hours) or in an ice bath for 15–20 minutes.
2. Sabayon base
In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk egg yolks and granulated sugar until the mixture is pale and thick, about 4–6 minutes.
3. Incorporate champagne
Slowly drizzle the chilled champagne into the yolk-sugar mixture, whisking constantly. Continue cooking over the double boiler until the sabayon thickens enough to coat the back of a spoon, about 6–8 minutes.
4. Flavoring
Remove from heat. Whisk in vanilla extract, lemon zest, and a pinch of sea salt. If using Grand Marnier, whisk it in now for a subtle orange aroma.
Serving
5. Berry prep
Rinse berries and pat dry. In a small bowl, toss with lemon juice to brighten.
6. Plate
Spoon a portion of berries into serving glasses or bowls. Top with warm champagne sabayon and garnish with additional lemon zest or a berry.
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