Sherry and chocolate sabayon
This recipe is inspired by the classic "chocolat wine" from Heston Blumenthal's The Fat Duck restaurant. We then use the infusion of sherry as the base for the sabayon!
Makes 350g.
Allergens and dietary requirements
- Sulphite
- Egg
- Soy
Ingredients
350
g
sherry, medium70
g
dark chocolate4
g
gelatin leaves, soaked in cold water120
g
egg yolk80
g
sugar