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Chilled Champagne-Vanilla Sabayon with Roasted Red Grapes and Almond Tuiles

February 22nd, 2013

Chilled Champagne Vanilla Sabayon with Roasted Grapes and Almond Tuile

If there’s one lesson I’ve learned from many years of experience in eating, it’s this: Always save room for dessert. Some partake only when celebrating an occasion, but I say – why wait for the big stuff? Simply doing pleasurable things is occasion enough, and when it comes to this dessert, every bite of velvety, Tahitian vanilla bean – infused sabayon contrasted with warm grapes that burst with flavour in your mouth and crisp, nutty tuile is worth celebrating.

For the recipe, click here.

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One Response

  1. Carole says:

    thanks for adding your delightful dishes to the vanilla/saffron collection, Sarah

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