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Chocolate Gingerbread Souffles with Cranberry Sabayon

Chocolate Gingerbread Souffles with Cranberry Sabayon is a home-style recipe made with Large Egg Yolks At Room Temperature, Champagne, Granulated Sugar, Grand Mariner, and Bars Dark Chocolate. Serves 6.

재료

• 6.0 Large Egg Yolks At Room Temperature
• 1.0 cup Champagne
• 0.25 cup Granulated Sugar
• 2.0 tsp Grand Mariner

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조리법 (미리보기)

1. 1

   1/3 cup

2. 2

   plus 1 Tbsp. all-purpose flour