Posted by LladyRusty - April 29, 2001

Source: Restaurant: Brigtsen's - Chef Frank Brigtsen - New Orleans Visitors Bureau Web Site

12 egg yolks
1 1/2 cups champagne
2 cups granulated sugar
1 vanilla bean, split

In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light and creamy (ribbon stage). Add the champagne and vanilla bean. Cook this mixture over a double boiler on low heat, whisking constantly, until the mixture becomes thick and frothy, 15 to 20 minutes.

Scrape the inside of the vanilla bean into the sabayon. Discard the bean.

Serve in the wine glasses or over fresh berries.