Sabayon and Valrhona Chocolate
With Nick Honeyman
Sabayon and Valrhona chocolate
70ml Madeira wine (substitute sweet wine)
35g caster sugar
100g Valrhona chocolate
1 punnet of raspberries
Place the chocolate in a steel bowl and melt over a bain-marie.
Let it then sit at room temp.
For the sabayon put all ingredients in a steel bowl and gently whisk together.
Vigorously whisk the Sabayon over a medium bain-marie until ribbon stage (around 3-4mins or 78 deg).
Remove from the heat and whisk until room temp.
Spoon the sabayon into the melted chocolate and then spoon the mixture into six individual serving bowls.
Garnish with raspberries and serve.
(Broadcast: 28 Mar 2012)