Sabayon Recipe - Cooking Index
Sabayon Recipe - Cooking Index
Sabayon, the French version of the Italian zabaglione, is typically made with Sauternes -- which is more floral and lower in alcohol than Marsala.
Courses: Dessert| 6 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Sugar - plus |
| 1 tablespoon | 15ml | Sugar - divided |
| 1 cup | 237ml | Dessert wine |
| = (such as champagne or Sauternes) | ||
| 1 | Salt | |
| 1 cup | 237ml | Whipping cream |
Prepare a bowl of ice and water, one that is large enough for the bowl that you'll be cooking the sabayon in to nest inside.
Place a medium stainless steel bowl over a saucepan of simmering water. The bottom of the bowl should be 1 inch above the water so it gets warm.
Remove the bowl from the heat, add the yolks and the 1/2 cup sugar and whisk them together. Whisk in the wine. Set the bowl over the simmering water and continue whisking until the mixture becomes foamy and then thickens to a soft ribbon and reaches 165 to 175 degrees; this takes 7 to 10 minutes depending on the original temperature of the ingredients. Remove from heat and immediately float the bowl on the iced water. Stir occasionally until cool, 5 to 10 minutes.
In a separate bowl, whip the cream with the remaining 1 tablespoon of sugar until soft, then fold into the chilled sabayon mixture. Serve chilled.
This recipe yields 6 servings.
Each serving: 231 calories; 67 mg sodium; 250 mg cholesterol; 13 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 3 grams protein; 0 fiber.
Source:
The Los Angeles Times, 08-22-2001
Average rating:
7.5 (4 votes)
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