Chocolate Orange Sabayon Parfait


For the Champagne Sabayon:

4 ea. Egg Yolks
2 oz Sugar
Pinch Salt
4 oz Sparkling Wine

1- In a non-reactive bowl, combine the egg yolks, sugar and salt, and whisk together.

2- Add the sparkling wine to the yolk mixture, and whisk to combine.

3- Place the bowl over a pot of simmer water to create a double boiler.

4- Whisk the mixture constantly as it cooks. Heat until a thick homogenous yellow foam forms.

5- Remove sabayon from the heat and reserve.


For the Orange and Chocolate Base:

6 ea. Seedless Oranges
12 oz High Quality Bittersweet Chocolate

1- Peel and segment the oranges

2- Shave the chocolate into thin pieces.


To Assemble the Parfait:


1- Divide the orange segments evenly between 8 ramekins.

2- Divide the chocolate evenly between the 8 raemkins.

3- Top each Ramekin with 2-3 Tbsp of the Sabayon.

4- Brulee the Sabayon by means of either a broiler or blow torch.