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Present the glass of sabayon (topped with a very small branch of fresh mint) on a small plate, put 1 cooking on each side and a glass of Champagne for each guest.You and your guests should now quite reach heaven !
In a salad bowl, pour the cream (first kept during 5 minutes into the freezer) and whip it to make a chantilly cream.Keep it into the fridge.
2
Prepare a bain-marie : pour some water into a saucepan and select a smaller saucepan you will (in 4/ below)put into the water later on.Put the larger saucepan with water on the switched on hob.
3
Into the smallest saucepan, put the egg yolks and the sugar and mix them well.
4
After the mixture is well done, put the smaller saucepan into the water of the largest saucepan and whisk the mixture until it is quite hot on a finger (approx.48°C) and frothy.
5
Then, out of the hob, incorporate slowly the Champagne and continue to whisk until full cooling down (you can use a slow electric whip).You have made a 'Champagnesabayon'.
6
When your sabayon is really cold, incorporate in it the whipped cream (chantilly) and blend them carefully.
7
Fill at 3/4 your glasses with a spoon then put them in the fridge.
Prep time 
