Ingredients

Steps

• Whisk egg yolks and sugar in a bowl over a saucepan of simmering water until pale.
• Add champagne and continue whisking until the foam is thickened and fluffy then cool until tepid.
• Mix all berries with sugar in a bowl and divide among four ovenproof bowls.
• Stir chopped basil into the cooled sabayon and spoon the mixture over the berries.
• Caramelize the top of the sabayon with a blowtorch until golden-brown and serve immediately.