SABAYON
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
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.
CHOCOLATE ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 21m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
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
GORDON'S CHOCOLATE VELVET
Gordon Ramsay's tips make this elegant dessert a sure winner
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
- Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
- Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
- When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
- Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
- Melt the white chocolate as before, then mix into the crushed wafers.
- Peel the mango using a sharp knife. Cut off 18 thin slices.
- Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.
Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
CHOCOLATE SABAYON
Steps:
- Whisk first 5 ingredients in medium metal bowl to blend. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, beat mixture until thick and thermometer inserted into mixture registers 160°F, about 4 minutes. Remove from over water. Add chocolate; whisk until melted (mixture will deflate. Cool.
CHOCOLATE MOUSSE SABAYON
Steps:
- In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat.
- Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow.
- In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.
- Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.
GINGER SOUFFLES WITH CHOCOLATE SABAYON
Categories Chocolate Egg Ginger Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Butter four 1 1/4-cup soufflé dishes or custard cups. Sprinkle with sugar. Combine first 4 ingredients in heavy medium sauce pan. Bring to boil. Remove from heat. Cover and let steep 30 minutes. Strain milk mixture. Return to same saucepan.
- Preheat oven to 400°F. Whisk egg yolks, 1/3 cup sugar and flour in small bowl to blend. Bring milk mixture in saucepan to boil over medium heat. Whisk in yolk mixture. Continue to whisk until mixture simmers and thickens, about 1 minute. Remove from heat. Stir in crystallized ginger, candied fruit and peel (mixture will be thick). Cool. (Can be made 2 hours ahead. Cover; let stand at room temperature.)
- Beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Whisk 1/3 of whites into yolk mixture to lighten. Fold in remaining whites in 2 more additions. Divide among soufflé dishes.
- Bake soufflés until puffed and golden, about 18 minutes. Serve immediately with Chocolate Sabayon.
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CHOCOLATE CAKE TIRAMISU WITH CHOCOLATE SABAYON | GIADZY
From giadzy.com
Servings 6Estimated Reading Time 4 minsAuthor Giada De LaurentiisTotal Time 2 hrs
- Whisk the egg yolks and sugar in a medium stainless steel bowl until blended. Whisk in Marsala, 1/2 cup cream, and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the sauce is thick and a thermometer inserted into the sabayon registers 160°F to 170°F, about 15 minutes.
- Remove the bowl from over the water. Add the chocolate morsels and whisk until they are melted and the sabayon is smooth and blended. (The sabayon can be made 1 hour ahead. Let stand at room temperature. Whisk before continuing.)
- Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until peaks form. Dice cake into small cubes. Place about 1/2 cup of the cake cubes into each of six 1 1/2- to 2-cup old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons sabayon over the cake. Top with a spoonful of the mascarpone cream. Repeat the layering with cake, sabayon, and mascarpone cream.
- To make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50% power in 10-second intervals just until the chocolate feels a bit warm. Stand the chocolate bar upright and run a vegetable peeler down one narrow edge, creating off chocolate curls. Sprinkle the curls over each tiramisu and serve.
CHOCOLATE SABAYON - JAMIE GELLER
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- Place a few inches of water in a medium saucepan and set a medium heatproof bowl on top of the pan (the water should not touch the bottom of the bowl.) Bring the water to a boil, then reduce the heat slightly to keep it simmering.
- Meanwhile fill a large, shallow bowl or pie plate with a couple of inches of cold water and ice cubes, and set aside.
- Add the egg yolks, the granulated sugar and the Moscato to the heatproof bowl over the boiling water. Use a wire whisk or a hand mixer to constantly whisk the ingredients, until the mixture has turned pale yellow and is smooth: it will take about 7-10 minutes and the mixture will reach a temperature of 140°-150° F. Remove the bowl from the saucepan.
- Gently stir the chocolate pieces into the sabayon until the chocolate has melted and the sabayon is smooth. Set the bowl of sabayon onto the large bowl filled with ice water to begin to chill it. Pour out some cold water if it threatens to overflow.
WHAT IS SABAYON? - COOKTHINK
From cookthink.com
Servings 4Total Time 25 minsCategory Dessert
- Once water is boiling place an egg yolk and sugar into a heat proof bowl and place in simmering water
CLASSIC SABAYON RECIPE (ELEGANT FRENCH DESSERT) | …
From homemadeandyummy.com
Ratings 48Calories 239 per servingCategory Dessert
- Break the eggs, and put the yolks into a large stainless steel or glass bowl.You can keep the whites in the fridge for another day. Great for breakfast.
- Place the bowl over a pot of simmering water. Be sure the water does not touch the bottom of the bowl.
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