Easy Dessert Recipe: Sabayon

SabayonLuxurious easy desserts that is simple to prepare and takes only a few minutes to make, sabayon is a delicious French custard made with eggs, cream, sugar, and wine. In Italian, it is known as “zabaglione.” Sabayon can be enjoyed on its own or served with fresh fruits or syrups to create an elegant and lively dessert. Healthy recipes are perfect for using up the fresh fruits of the summer.

You can serve chopped fruits covered in sabayon sauce. Strawberries, raspberries, blueberries, currants, kiwis, mangoes, grapes, pears, apples, peaches, pineapples, oranges, melons, and cherries are made extra delicious with a generous topping of sabayon. The fruits can also be served on top of sabayon inside a ramekin or small bowl for a neat and elegant presentation. You can also garnish the dessert dish with fresh mint leaves or basil. If you wish, you can serve the sabayon with only one kind of fruit like strawberry or cherries. Syrups like caramel, chocolate sauce, ganache, or fudge also make a luscious garnish to the sabayon dessert.

Ingredients: 4 egg yolks, 1 oz dessert liquor, 1 tbsp white granulated sugar

Preparation Instructions: Sabayon Recipe

Combine egg yolks, sugar, and dessert liqueur in a stainless steel bowl, place stainless steel bowl on a hot bain –marie. Whisk vigorously for 2 to 3 minutes until consistency is that of soft whipped cream.

To make sabayon, you need a bain-marie or water bath, also known as double boiler. This is because the eggs need to be heated gently so that it does not coagulate and turn into scrambled eggs instead of custard. A bain-marie consists of an outer pan for holding the water and an inner pan for holding the ingredients. If you don’t have a bain marie or double boiler, you can also use two sets of saucepans that fit inside each other. The bottom pan is for the boiling water and the upper pan will be for mixing the ingredients. Make sure that the boiling water does not touch the bottom of the upper pan and only the steam heats up the mixture.

Source: www.gourmandia.com


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