Andres Sabayon Food

CLASSIC SABAYON AND ZABAGLIONE

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.

SABAYON

Steps:

• Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
• In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
• Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
• In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

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.

ANDRES SABAYON

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whip cream until peaks form. Transfer to another bowl, and set aside.
• In a small saucepan over medium heat, combine sugar and 1/4 cup water. Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, until it reaches 290 degrees on a candy thermometer, about 5 minutes.
• Meanwhile, in clean bowl of electric mixer fitted with clean whisk attachment, combine eggs and egg yolk. Beat until fluffy. Slowly pour the hot sugar mixture into the beaten eggs, and continue mixing until the mixture is cool to the touch.
• Fold whipped cream into egg mixture, and stir in Calvados. Serve immediately.