Champagne sorbet with raspberry and cream to the port

Pour sugar into a bowl and pour the water slowly, stirring with a wooden spoon; then let it sit for 40 minutes syrup, stirring occasionally until the sugar dissolves completely: you got a cold syrup.

Squeeze the lemon and add the juice to the syrup, then add the champagne, stirring with wooden spoon.

Transfer the liquid into the container of ice cream maker and pass in the freezer to freeze, according to the instructions of your device.

Shortly before the sorbet is ready the egg snow.

Remove the sherbet from the freezer and, without tipping the container of ice cream maker, carefully fold the egg white and mix with wooden spoon until the two ingredients will perfectly blended well creamed.

Put the sorbet in the freezer for another 30 minutes, so that it cools down again, but still soft enough.

Place at the bottom of a champagne flute 4 ten raspberries each.

In a large bowl with a hand whisk the egg yolks with the sugar, the port and the white wine.

Cook the Sabayon in a Bain-Marie, stirring with the whisk until it is puffy and thick (Attention: the Eggnog should not be brought to a boil!).

Placed in the flute a scoop of sorbet, nappate with the eggnog, garnish with mint leaves and pods. Serve.