Blood Orange Sabayon Recipes

SABAYON

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

BLOOD ORANGE SABAYON

Steps:

• Finely zest 1 orange& place in large bowl.
• Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
• Divide the segments between 2 serving dishes& chill.
• Add the reserved juice into the zest.
• Add yolks& sugar and whisk together.
• Bring a large pot of water to a simmer.
• Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
• Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.

TRUE ORANGE SABAYON

Steps:

• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

ORANGE SUPREME GRATINEE WITH TANGY SABAYON SAUCE

Steps:

• Preheat the broiler on low.
• Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.
• Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.

BLOOD ORANGES WITH GRAND MARNIER SABAYON

Steps:

• Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
• Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
• Spoon sabayon over orange sections and garnish with pistachios.

ROASTED GARLIC SABAYON

Steps:

• Heat oven to 375°F.
• Cut off bottom of garlic heads.
• Place on aluminum foil.
• Cut off top third of garlics.
• Drizzle 1/2 of oil on cut surfaces, replace tops.
• Drizzle the remaining oil on garlic.
• Wrap loosely and place in hot oven.
• Roast for 15 - 30 minutes.
• You can tell when it's ready by the aroma.
• Remove garlic from oven and let cool.
• While garlic is cooling, whip the cream.
• Peel the garlic and push it through a sieve or food mill.
• In the top of a bain marie, combine garlic paste with lemon juice and stir in the yolks.
• Over simmering water, whisk the garlic, juice and yolk mixture. Be careful to cook very slowly or you will have lovely garlic scrambled eggs.
• At the ribbon stage, add the wine.
• Continue whisking until the mixture thickens.
• Remove from heat, continuing to whisk, until cooled slightly.
• Fold the whipped cream into the mixture.
• Season to taste with salt and pepper.

WINTER FRUIT WITH PROSECCO SABAYON

Steps:

• Arrange orange slices on a serving platter or individual plates. Scrape vanilla bean seeds into a small bowl. Add 1/4 cup sugar, 1/4 cup Prosecco and salt; combine and drizzle over oranges. Refrigerate until serving., In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and remaining sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Drizzle over oranges. Serve immediately.

FROZEN SABAYON WITH BLOOD ORANGE SOUP

Steps:

• To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl over a larger bowl of ice water and whisk gently for 1 minute. Leave the bowl over the ice water bath.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks. Fold the whipped cream into the sabayon along with the lemon juice. Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
• To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves. Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments. Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.
• Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.
• Be sure to chill the soup bowls well in advance of serving.