Champagne sabayon

Champagne sabayon

By
From
Leiths How to Cook
Makes
250 ml
Photographer
Peter Cassidy

Sabayon is an egg-based sauce that can be either sweet or savoury, although it is most often sweet. A light, foamy sauce, it is ideal for serving with poached fruit or summer berries.

Ingredients

Quantity Ingredient
4 egg yolks
3 tablespoons caster sugar
75ml champagne
100ml double cream

Method

  1. Place the egg yolks, sugar and half the Champagne in a heatproof bowl big enough to sit over a saucepan of simmering water. Set the bowl over the pan, making sure the base of the bowl is not in direct contact with the water.
  2. Using a hand-held electric whisk, whisk the mixture for up to 10 minutes until it has increased in volume and is light and mousse-like. Remove the bowl from the heat and continue to whisk until the mixture is cool (this will take several minutes).
  3. Meanwhile, in a separate bowl, whip the cream to soft peaks, then fold the cream and the remaining Champagne into the sauce. Chill until ready to use.

Variations

  • Pear sabayon: Substitute 30 ml Poire William liqueur for the Champagne.

    Sauternes sabayon: Substitute 50 ml Sauternes for the Champagne and reduce the sugar to 2 tablespoons.

    Passion fruit sabayon: Use 75 ml passion fruit juice in place of the Champagne.

    Savoury sabayon: Omit the sugar and serve with pan-fried or steamed fish.

Stability

  • The mousse created by the whisking process is unstable. The addition of cream stabilises the sabayon to a degree, but it will still eventually separate, so use within a few hours. It is also possible to whisk a sabayon for too long over the heat, causing the mousse to collapse and become a sticky mass. To avoid this, as soon as a good volume is achieved, remove the bowl from the heat and whisk to cool down.
Tags:
Leiths School of food and wine
cookery course
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