SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
SABAYON
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
Steps:
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.
CHAMPAGNE SABAYON
Make and share this Champagne Sabayon recipe from Food.com.
Provided by stimied
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In the top of a double boiler, whisk together sugar and egg yolks.
- Stir in champagne.
- Place over simmering water, whisking constantly, until mixture becomes thick and foamy.
- Chill until firm.
Nutrition Facts : Calories 243.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 314.7, Sodium 14.2, Carbohydrate 35.3, Sugar 33.8, Protein 4.1
CHAMPAGNE SABAYON ON TOP OF MILK CHOCOLATE SAUCE AND FRESH BERRIES
Steps:
- To make the Champagne sabayon, put the egg yolks, sugar, and Champagne in a medium stainless steel bowl. Whisk over barely simmering water (145 degrees F) until mixture begins to thicken. When it has tripled in volume, and falls in ribbons into the bowl, remove it from the water. Place the bowl on a cool surface and continue to whisk until the sabayon has cooled slightly.
- While the sabayon is cooling, heat the milk chocolate sauce in a small sauce pot over low heat. Slowly incorporate the heavy cream until smooth. Mix the chocolate with the fresh berries and pour into a martini glass. Serve the sabayon over the chocolate/berry mixture and garnish with sugar cookies.
BLOOD ORANGE SABAYON
Make and share this Blood Orange Sabayon recipe from Food.com.
Provided by CountryLady
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Finely zest 1 orange& place in large bowl.
- Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
- Divide the segments between 2 serving dishes& chill.
- Add the reserved juice into the zest.
- Add yolks& sugar and whisk together.
- Bring a large pot of water to a simmer.
- Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
- Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.
Nutrition Facts : Calories 190.4, Fat 4.3, SaturatedFat 1.5, Cholesterol 188.8, Sodium 7.3, Carbohydrate 36.2, Fiber 4.7, Sugar 31.1, Protein 4.3
CHAMPAGNE SABAYON
Steps:
- Fill a large bowl with ice water.
- In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl in the ice water bath and whisk gently until cooled.
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks. Fold the whipped cream into the sabayon.
- Storage
- Sabayon can be refrigerated for up to 2 days, but it is best used the day it's made.
- Variations
- Don't limit yourself to sabayon flavored with Champagne. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
- To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.
ORANGE-CHAMPAGNE SABAYON
Provided by Diane Rossen Worthington
Time 20m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
- Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
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- In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden caramel, 10 minutes. Add the Champagne and simmer until reduced to 2 cups, 20 minutes.
- In a large, heatproof bowl, lightly beat the egg yolks. Very gradually whisk in 1/4 cup of the hot Champagne caramel until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk, about 10 minutes. Remove the vanilla bean. Transfer the custard to a bowl and let cool, then refrigerate until chilled.
- Whip the cream just until firm. Fold into the Champagne custard and transfer to a serving bowl; serve cold.
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