TANGY SABAYON SAUCE
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the egg yolks, sugar, and wine into 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
Categories Milk/Cream Rum Dairy Egg Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
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
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
FRUIT SABAYON
Make and share this Fruit Sabayon recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a pan.
- Allow it to boil.
- The pan is to be used as a double boiler.
- Reduce heat, allow to simmer.
- Beat egg yolks in a bowl.
- Add sugar to the egg yolks.
- Mix well.
- Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
- Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
- Put the chopped fruits in a bowl.
- Pour the sabayyon over the fruits.
- Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
- Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
- Pour the sabayyon over this.
Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6
PINEAPPLE RUM TRIFLE CAKE
Categories Cake Rum Food Processor Mixer Dessert Bake Easter Pineapple Pistachio Spring Chill Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 generously
Number Of Ingredients 11
Steps:
- Make cake layer:
- Preheat oven to 350°F. Oil bottom and sides of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and line bottom and sides with parchment paper.
- In a food processor finely grind nuts with flour and salt. In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and mixture forms a ribbon when beaters are lifted (about 10 minutes with a standing mixer or about 15 with a hand-held mixer). Fold flour mixture into egg mixture gently but thoroughly. Spread batter evenly in jelly-roll pan and bake in middle of oven until golden and springs back when lightly touched, 10 to 15 minutes. Cool cake layer in pan on a rack. Cake layer may be made 3 days ahead and kept wrapped well in plastic wrap at cool room temperature.
- In a food processor pulse undrained pineapple 3 seconds. Drain pineapple in a sieve set over a bowl (you will have about 2 cups) and reserve juice for another use.
- Assemble trifle cake:
- Invert cake layer onto a work surface and peel off parchment. With a long serrated knife trim layer to form a 14 x 7-inch rectangle, reserving trimmings. Halve rectangle crosswise to form two 7-inch squares and carefully halve squares horizontally (for a total of four 7-inch squares). Horizontally halve reserved trimmings.
- Put 1 square on a cake plate. With a spatula spread 1/2 cup pineapple evenly over square. Top pineapple with 1/2 cup sabayon, spreading evenly. Make more layers in same manner with remaining 3 squares, pineapple, and sabayon, ending with sabayon. Piece together enough reserved trimmings to form a fifth square over sabayon. Chill cake, covered, at least 1 hour and up to 2 days.
- In a bowl with an electric mixer beat cream with sugar until it just holds soft peaks and with a spatula spread whipped cream over top and sides of cake. Cake may be fully assembled 1 day ahead and chilled in a cake keeper or covered with an inverted bowl. Bring cake to room temperature before serving (about 30 minutes).
LEMON SABAYON WITH GRAPEFRUIT
Provided by Kay Chun
Categories Mixer Egg Dessert Quick & Easy Grapefruit Lemon Engagement Party Party Double Boiler Lemon Juice Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut peel, including all white pith, from grapefruits with a sharp knife. Cut segments free from membranes and divide among 6 bowls.
- Whisk together whole eggs, yolks, and sugar in a metal bowl until combined well, 1 to 2 minutes. Set bowl over a saucepan of simmering water and whisk until foamy, about 2 minutes. Add one third of lemon juice and whisk until thickened, about 1 minute. Add half of remaining lemon juice and whisk until thickened, about 1 minute. Repeat with remaining lemon juice. Continue cooking, whisking constantly, until thickened and an instant-read thermometer registers 170°F, 7 to 8 minutes more. Remove from heat and whisk in butter, 1 piece at a time, until incorporated. Cool slightly.
- Spoon warm sabayon over grapefruit segments. Serve remaining sabayon on the side.
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Ratings 127Calories 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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