|
|
|
01.01.2003 -dessert -sabayon Italian sabayon « Continuing with my "I love sabayon" series, here is sabayon served all by itself with nothing else. A few eggs, some sweet white wine, sugar and a strong wrist for whisking are all you need to enjoy this dessert, which can only be described as a sweet, fluffy cloud. »  Send to a friend  Print  Send your commentIngredients
Serves 4
- 4 egg yolks
- 1 cup (25 cl) sweet white wine
- 2/3 cup (75 g) powdered sugar
Preparation
- Mix together the egg yolks, sugar and white wine
- Place the mixture in a bowl in a bain-marie at 140-160°F (60-70°C)
- Beat with a whisk for 10 to 15 minutes until the mixture changes into a warm and airy mousse. The mixture must "fall in ribbons" from the whisk; in other words, it must be sufficiently thick. It should cling to the whisk and form a slow trail when the whisk is lifted
- Serve in large balloon glasses and enjoy warm.
Suggestion
If you use a very smooth almost syrupy wine, I recommend that you use a little lemon juice to add some acidity. If it is too sweet, it risks becoming a little bit sickly.
You can also use a dry white wine; you just need to add a little bit more sugar.
Preferably choose a fruity wine and avoid Muscadet. I've tried it and was not convinced by the result, which tasted of iodine.
|
|
Share this recipe
 del.icio.us
 digg
|
Base & Basics of cooking recipes