CHAMPAGNE SABAYON
Steps:
- Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
- Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
EASY FRESH FRUIT SABAYON
Make and share this Easy Fresh Fruit Sabayon recipe from Food.com.
Provided by Bekah
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In metal mixing bowl, whisk together all except the berries.
- Pour into double boiler or over simmering water in a saucepan if you don't have one.
- Whisk the sabayon (that's what it is now!) continuously until thick which takes about 5 minutes.
- This should look a lot like softly whipped cream and easily coat the back of a spoon.
- Divide berries among 4 serving dishes.
- Large wine glasses work well.
- Equally pour the sabayon over the berries.
- ENJOY!
Nutrition Facts : Calories 285.6, Fat 8.2, SaturatedFat 2.9, Cholesterol 377.6, Sodium 22.3, Carbohydrate 34.6, Fiber 0.1, Sugar 32.7, Protein 4.9
FRUIT SABAYON
Make and share this Fruit Sabayon recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a pan.
- Allow it to boil.
- The pan is to be used as a double boiler.
- Reduce heat, allow to simmer.
- Beat egg yolks in a bowl.
- Add sugar to the egg yolks.
- Mix well.
- Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
- Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
- Put the chopped fruits in a bowl.
- Pour the sabayyon over the fruits.
- Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
- Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
- Pour the sabayyon over this.
Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6
VERMOUTH SABAYON
Vermouth adds an herbaceous finish to this Sabayon recipe-which is an airy, mousse-like dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 15m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Put egg yolks, sugar, a pinch of salt, and vermouth in a medium heatproof bowl set over (not in) a pot of simmering water. Whisk constantly until pale and fluffy and quadrupled in volume, about 10 minutes. Serve warm, with fresh fruit, such as raspberries.
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
RHUBARB SABAYON WITH STRAWBERRIES
Categories Egg Dessert Quick & Easy Strawberry White Wine Rhubarb Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
- Divide strawberries among 6 stemmed glasses.
- Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.
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- In a large bowl, whisk together egg yolks, sugar, and wine. Place bowl over a pot of simmering water, making sure that the bowl isn't touching the water. Whisk your mixture continuously for about 4-5 minutes, until it expands and thickens. Remove bowl from heat, and keep whisking for about a minute. Set aside to cool. (Important: do not skip the step to let the mixture cool.)
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