Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Karen's Corner
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Mon, May-09-05, 14:45
binki binki is offline
Senior Member
Posts: 527
 
Plan: Atkins
Stats: 190/159/140 Female 67 inches
BF:
Progress: 62%
Default Karen's Champagne Sabayon

Holy moley, I made this last night and it was FABULOUS. I've had a lot of sabayon/zabagliones, but the cream mellows this one and makes it just luxurious.

As berry season approaches, I strongly urge everyone to flip to this page and try it out. I always thought the stuff was really hard to make, mostly because of the fuss they tend to make in Italian restaurants when they make it tableside. But this was so easy! It just foamed up like magic. And I was able to prep the sabayon first, and the berries, then at dessert time I just whipped up the cream and assembled it. Took seconds.

Delicious, impressive, attractive, easy... a real winner.
Reply With Quote
Sponsored Links
  #2   ^
Old Mon, May-09-05, 21:44
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Thanks for the boost!

Quote:
But this was so easy! It just foamed up like magic. And I was able to prep the sabayon first, and the berries, then at dessert time I just whipped up the cream and assembled it. Took seconds.
I like to teach sabayon/zabaglione because it is so easy.

Try making a savory one with white wine and serve it over salmon and asparagus. Super

Karen
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 03:28.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.