Melon with champagne sabayon

Name: Melon with champagne sabayon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 small watermelon (800-900 g); 2 Eggs; 100 g Sugar; 1/4 l dry champagne; 1 TEASPOON Cornstarch; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp mint, lemon spiral and some melon pieces

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 small watermelon (800-900 g)
2 Eggs
100 g Sugar
1/4 l dry champagne
1 TEASPOON Cornstarch
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp mint, lemon spiral and some melon pieces

Directions

1
Cut the melon into slices. Remove the flesh from the skin and cut into bite-sized pieces on the skin. Divide into 4 plates. Put eggs, sugar, sparkling wine, cornstarch, lemon juice and zest in a high pot and mix with the whisks of the hand mixer.
2
Heat while stirring constantly until the mixture rises in the pot and becomes creamy. Immediately pour from the pot into a bowl and allow to cool slightly. Spread champagne sabayon over the melon wedges and serve decorated with mint, lemon spiral and melon pieces as desired.