Jasmine sabayon with pears and brioche

1. Peel 1 pear, cut into cubes and sprinkle with the juice of 1 lemon. Pour 12 cl of Cremant d'Alsace sparkling wine in a pan and leave to simmer. Add 10 jasmine flowers (or rose petals), leave to infuse for 10 minutes. Then remove them.

2. Cut 4 slices of brioche bought the day before and cut out hearts. Beat 1 egg, 1 tablespoon of sugar and 10 cl of milk in a shallow dish. Soak the brioche in it and brown with butter in a nonstick pan for about 2 minutes on each side.

3. In the same pan, brown the pear cubes for 1 minute.

4. Break 1 whole egg and 1 yolk in a bowl that can take heat, then add 30g sugar and sparkling wine. Place it in a bain-marie, then 5 minutes before the end of cooking, whisk with an electric mixer. Mix until it becomes thick and foamy.

5. Serve the sabayon hot, sprinkle the pears and place 2 hearts of brioche.

Photo credit : Sucré Salé