Lime Sabayon Recipes

SABAYON

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.

ZABAGLIONE

Steps:

• Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
• Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
• Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
• Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

LOBSTER IN CALVADOS SABAYON

Steps:

• Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size.
• Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside.
• Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl.
• To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil.
• In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley.
• To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters.

SABAYON

Steps:

• In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.
• Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn't touch the water) and whisk vigorously until the mixture becomes frothy and stiff. You can slow down the speed, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.
• The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl.
• Pile the berries and their juices into a glass and top each with warm sabayon. You can sprinkle them with crumbled amaretti cookies, if desired.

OYSTER-LEEK GRATINE WITH PONZU SABAYON KAFFIR LIME-SMOKED SALMON RILLETTE

Steps:

• Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly.
• PLATING: Serve on a decorative plate lined with cold sea/rock salt.
• BEVERAGE Blanc de Blanc Champagne
• In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
• PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives.
• BEVERAGE Bright California chardonnay

SABAYON

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.

LIME SABAYON

Steps:

• Prepare an ice-water bath. Whisk yolks and sugar in a large metal bowl. Set over a large pot of simmering water, and slowly whisk in Midori. Continue to whisk until thick and doubled in volume, about 6 minutes. Set bowl in ice-water bath, and let cool, stirring occasionally, for 10 minutes.
• Whisk the cream in a medium bowl until soft peaks form. Whisk in creme fraiche and lime zest. Gently stir cream mixture into yolk mixture. Use immediately (or cover, and refrigerate for up to 2 hours).