Sweet sabayon

Sweet sabayon

By
From
French Lessons
Makes
500 ml
Prep
2 mins
Cooking time
10 mins
Photographer
Steve Brown

This is my foolproof way of making sabayon in an electric mixer. Think of this as a base recipe and vary the flavours to your liking. Either replace the water with white wine (for a traditional sabayon) or other alcohols or flavoured liqueurs, or flavour the base recipe with vanilla, citrus zest … in fact, anything you fancy!

Ingredients

Quantity Ingredient
10 egg yolks
1 whole egg
140g sugar
100ml water

Method

  1. Place the yolks, whole egg, sugar and water in a stainless-steel bowl and set it over a pan of simmering water; the base of the bowl should not come into contact with the water. Heat very slowly, without whisking, to about 82–84°C, or until the eggs look as if they’re thickening and starting to cook.
  2. Tip the mixture into the bowl of an electric mixer and beat on a medium speed, until pale and creamy. It should be thick enough to form a thick ribbon that leaves a trail across the surface.

Variation

  • Whisky sabayon: Replace half the water with the same amount of whisky – or more or less, according to taste! Use the same approach with other spirits or liqueurs. If using wine or champagne, replace all the water with the same amount of wine.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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