Sabayon Popular Recipes

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Sabayon

"Sabayon is a creamy but dairy-free dessert. Use an oversized bowl to permit room for the balloon whisk. Whisk in large, gentle strokes instead of furiously; you are looking to deliver the mousse time to prepare dinner."

Ingredients :

four egg yolks
4 tablespoons water
4 tablespoons Marsala wine
four tablespoons white sugar

Instructions :

Prep : 5M	Cook : 4M	Ready in : 25M

Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to hold water at a simmer. Combine egg yolks, water, Marsala, and sugar in a big warmness-evidence bowl and set above the simmering water. Cook, whisking continuously with a balloon whisk, until sugar is dissolved and aggregate begins to thicken, about 2 mins.
Continue cooking and whisking till sabayon is the texture of mousse and holds its form, 15 to twenty minutes. Lift bowl now and again to let steam escape and maintain eggs from overcooking. Serve without delay.

Notes :

Use less sugar if you want to use this as a savory sauce.
Use the alcohol of your preference.
If you can not serve straight away and sabayon starts to split a little, just give it a gentle whip over the water again for some seconds.

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