Champagne Sauce

Place a suitable round metal bowl on a saucepan of boiling hot water. In the metal bowl, add yolks, champagne, lemon zest and sugar form and whisk.

Whisk more slowly at first, and a little later with increased frequency, until it begins to thicken. Then remove the baking bowl from the water bath and set aside form. Continue whipping until the sides of the bowl have cooled. Fill the champagne foam into dessert glasses and bring to the table.

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