Champagne Sabayon Food
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
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.
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.
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.
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- 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.
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From aftouch-cuisine.com
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