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Chef Hubbell

CARPE DIEM
SABAYON

Have a pot of simmering water ready. Whisk the egg yolks, vanilla, and sugar in a stainless steel bowl and mix. Add the Riesling and transfer over the pot of barely simmering water. Make sure that the bowl is not touching the simmering water. Whisk constantly until the mixture is thick and there is no liquid in the bottom of the bowl. Serve warm or cold.

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