Fresh Chevre Sabayon


  • 6 egg yolks
  • ½ C cream Sherry
  • pinch of salt
  • 6 oz fresh chevre
  1. Over a double boiler, whisk the eggs and sherry together until completely frothy and emulsified (about 8-12 minutes) being sure to whisk the sides to keep the eggs from curdling
  2. Add the salt and the chevre and whisk to combine
  3. I generally serve this warm but it can be chilled and held for several hours, just taste when it is cold and adjust seasoning as desired