Tangy Sabayon Sauce Recipes
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
ORANGE SUPREME GRATINEE WITH TANGY SABAYON SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
RUM SABAYON SAUCE
I don't usually eat fruit for dessert (I like my desserts to be as unhealthy as possible, apparently). If this sauce is served with it, though, I'm pretty thrilled to have fruit for a treat...maybe because it stops being healthy once it's smothered in a rum custard sauce? This makes 1 1/2 cups of sauce.
Provided by Aunt Cookie
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together all of the ingredients in a double boiler.
- Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
- Remove from the heat. Serve warm or chilled -- both ways are good!
Nutrition Facts : Calories 188.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 247.3, Sodium 40.6, Carbohydrate 26.2, Sugar 25.4, Protein 5
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