Components
INGREDIENTS
Bussaba wine
Sugar
Citric acid
Dried chamomile
Egg yolk
Salt
Vanilla pod, split lengthwise, scraped
Vanilla extract
METHOD
In medium mixing bowl, whisk to light, airy texture, then place over double boiler.
Continue whisking for about 5 minutes or until yolks are cooked and sabayon is thickened, then taste and adjust as needed, pass through chinois.