CHAMPAGNE SABAYON
Steps:
- Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
- Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.
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.
TRUE ORANGE SABAYON
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
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.
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
BLOOD ORANGE SABAYON
Make and share this Blood Orange Sabayon recipe from Food.com.
Provided by CountryLady
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 190.4, Fat 4.3, SaturatedFat 1.5, Cholesterol 188.8, Sodium 7.3, Carbohydrate 36.2, Fiber 4.7, Sugar 31.1, Protein 4.3
CHOCOLATE TRUFFLE PIE WITH ORANGE-CHAMPAGNE SABAYON AND STRAWBERRIES
Provided by Diane Rossen Worthington
Categories Champagne Microwave Mixer Chocolate Egg Dessert Passover High Fiber Strawberry Orange Kosher Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For truffle pie:
- Preheat oven to 350°F. Coat 9-inch glass pie dish with margarine. Whisk first 3 ingredients in small bowl. Combine 1 pound chocolate and 6 tablespoons margarine in large microwave-safe bowl.
- Microwave in 20-to 30-second intervals until smooth, stirring often. Set aside to cool.
- Beat eggs in large bowl 1 minute. Add sugar and vanilla. Beat until thick and pale yellow, 3 to 4 minutes. Beat in orange peel, then chocolate mixture. Reduce speed to low; beat in dry ingredients. Transfer batter to pie dish; place on rimmed baking sheet.
- Place baking sheet with pie in oven. Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes. Cool to room temperature (center will fall).
- Combine 1 ounce chopped chocolate and 1 tablespoon margarine in microwave-safe bowl. Microwave in 15-second intervals until glaze is smooth, stirring often.
- Drizzle glaze over pie. Sprinkle with almonds. DO AHEAD: Can be made 1 day ahead. Chill until cold. Tent with foil; chill.
- For strawberries:
- Toss berries, sugar, and orange peel in medium bowl to blend. Chill until ready to serve, up to 4 hours.
- Cut pie into wedges; place on plates. Serve with strawberries and sabayon.
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ORANGE-CHAMPAGNE SABAYON RECIPE | BON APPéTIT
From bonappetit.com
Servings 2.5Estimated Reading Time 50 secs
- 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.
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