CHAMPAGNE SABAYON ON TOP OF MILK CHOCOLATE SAUCE AND FRESH BERRIES
Steps:
- To make the Champagne sabayon, put the egg yolks, sugar, and Champagne in a medium stainless steel bowl. Whisk over barely simmering water (145 degrees F) until mixture begins to thicken. When it has tripled in volume, and falls in ribbons into the bowl, remove it from the water. Place the bowl on a cool surface and continue to whisk until the sabayon has cooled slightly.
- While the sabayon is cooling, heat the milk chocolate sauce in a small sauce pot over low heat. Slowly incorporate the heavy cream until smooth. Mix the chocolate with the fresh berries and pour into a martini glass. Serve the sabayon over the chocolate/berry mixture and garnish with sugar cookies.
CHAMPAGNE SABAYON
Steps:
- Fill a large bowl with ice water.
- In a large heatproof bowl, whisk together the egg yolks, sugar, and Champagne or other sparkling wine. 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, thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl in the ice water bath and whisk gently until cooled.
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it holds soft peaks. Fold the whipped cream into the sabayon.
- Storage
- Sabayon can be refrigerated for up to 2 days, but it is best used the day it's made.
- Variations
- Don't limit yourself to sabayon flavored with Champagne. In Italy, the traditional flavoring is Marsala, but any dry or sweet white wine is also delicious.
- To make CIDER SABAYON, use 6 large egg yolks and replace the Champagne with 1/2 cup (125 ml) sparkling apple cider and 1/4 cup (60 ml) applejack or Calvados.
ORANGE-CHAMPAGNE SABAYON
Provided by Diane Rossen Worthington
Time 20m
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended. Gradually whisk in champagne. Place bowl over saucepan of gently boiling water (do not let bottom of bowl touch water); whisk constantly until custard is thick and instant-read thermometer registers 170°F, about 4 minutes.
- Place bowl in larger bowl of ice and water. Whisk until sabayon is cool, 4 to 5 minutes. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
CLASSIC SABAYON AND ZABAGLIONE
A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream.
Provided by R. L. Wallace
Categories Dessert
Time 7m
Yield 2 1/2 cups, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
- Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
- Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
- For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.
Nutrition Facts : Calories 472.9, Fat 9, SaturatedFat 3.2, Cholesterol 419.6, Sodium 20.7, Carbohydrate 78.5, Sugar 76, Protein 5.5
CHAMPAGNE SABAYON
Make and share this Champagne Sabayon recipe from Food.com.
Provided by stimied
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In the top of a double boiler, whisk together sugar and egg yolks.
- Stir in champagne.
- Place over simmering water, whisking constantly, until mixture becomes thick and foamy.
- Chill until firm.
Nutrition Facts : Calories 243.7, Fat 6.8, SaturatedFat 2.4, Cholesterol 314.7, Sodium 14.2, Carbohydrate 35.3, Sugar 33.8, Protein 4.1
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
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CHAMPAGNE SABAYON RECIPE - SUZANNE GOIN | FOOD & WINE
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Servings 12Total Time 50 mins
- In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden caramel, 10 minutes. Add the Champagne and simmer until reduced to 2 cups, 20 minutes.
- In a large, heatproof bowl, lightly beat the egg yolks. Very gradually whisk in 1/4 cup of the hot Champagne caramel until blended. Slowly whisk in the remaining caramel. Set the mixture over a saucepan filled with 1 inch of simmering water. Cook over low heat, whisking constantly, until the custard thickens enough to form a ribbon when it falls from the whisk, about 10 minutes. Remove the vanilla bean. Transfer the custard to a bowl and let cool, then refrigerate until chilled.
- Whip the cream just until firm. Fold into the Champagne custard and transfer to a serving bowl; serve cold.
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