SABAYON
Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you're avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and let them sit for an hour or so, turning them gently to encourage the juices to really start flowing. Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet - the hot/cold contrast is great.
Provided by David
Number Of Ingredients 3
Steps:
- In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.
- Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn't touch the water) and whisk vigorously until the mixture becomes frothy and stiff. You can slow down the speed, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.
- The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl.
- Pile the berries and their juices into a glass and top each with warm sabayon. You can sprinkle them with crumbled amaretti cookies, if desired.
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 ZABAGLIONE WITH STRAWBERRIES AND AMARETTI
Juicy, ripe strawberries and crunchy, almondy amaretti biscuits topped with lusciously boozy zabaglione. (I love finding descriptive adjectives for these bloody things! ;-))
Provided by evelynathens
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
- Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
- Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
- Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute.
- Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake.
- Remove bowl from pan and beat 1 minute longer.
- Spoon zabaglione into goblets and sprinkle with remaining amaretti.
- Serve immediately.
Nutrition Facts : Calories 227.6, Fat 7, SaturatedFat 2.5, Cholesterol 314.7, Sodium 14.3, Carbohydrate 23.9, Fiber 1.8, Sugar 20.1, Protein 4.7
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
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
COFFEE SABAYON
Steps:
- Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
- To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.
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.
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- Take the milk and warm to 95 degrees and mix in the yeast. In a stand mixer or a bowl add flour, sugar, salt, nutmeg, and orange zest. Mix well. Then make a well and add your eggs, vanilla, persimmon, and milk-yeast mixture. Mix well until the dough forms ( you might need a touch of flour if the dough is extremely wet. Then cover and allow the dough to rise for about 2 hours. You can deflate or punch down the dough and then using a dough hook on your stand mixer stir in the softened butter until completely incorporated. Then in buttered baba molds (popover will work) fill the molds up to 3/4 high. Then cover and allow them to rise another 45 minutes. Turn down the oven to 350 degrees and place the baba’s into the oven. Bake for roughly 20 minutes until golden brown. Take out and cool.
- Place all the ingredients into a pot and bring to a boil. Turn down and simmer for 7 minutes. The turn off and allow to cool. Once cooled, place your baba’s into the syrup. Turn the baba’s every 10 minutes or so if they aren’t submerged in the syrup. Allow to soak in the syrup for at least 2 hours. Feel free to add a little more rum here if you like it strong tasting
- Place egg yolks, sugar, zest, juice, and champagne into a stainless steel bowl. Place over a double boiler or a pot with a little water in it simmering. With a whisk continuously stirring, whisk the egg yolks mixture until they are thick and a airy but not scrambled (should take a few minutes to thicken). Take the bowl off the heat. Adjust the seasoning if need be.
- Simply make a small cut in the middle of the baba making sure not to go all the way down to the bottom. Generously spoon over the sabayon into middle and on top of the baba. Then place a little of the syrup onto the plate. Place the baba on top of the glaze. Add the persimmon pieces and anise hyssop. Serve and enjoy!
BANANA AND STRAWBERRY PARFAIT WITH RUM SABAYON | DESSERTS ...
From weber.com
Servings 4Total Time 34 minsCategory Desserts
- In a medium saucepan or double boiler over medium heat, bring 4 centimetres of water to a simmer. In a 2.3 to 2.8 litre stainless steel bowl or double boiler insert and whisk the yolks and sugar until completely blended. Gradually whisk in the rum. Reduce the heat to medium–low. Place the bowl on the saucepan over, not in, the simmering water. Whisk the sabayon constantly until it thickens, foams up to double or triple in volume, and an instant-read thermometer inserted into the centre reaches 70ºC to 77ºC, 6 to 7 minutes, adjusting the heat to keep the water at a bare simmer. Be careful not to let the eggs begin to set and scrape down any splashed egg from the sides of the bowl with a silicone spatula. Remove the bowl with the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Strain the sabayon through a wire mesh strainer into a medium bowl. Set aside to cool.
- Brush the cut side of the bananas with the butter and season with 1 tablespoon of the brown sugar. In a medium bowl toss the strawberries with the remaining ½ tablespoon of brown sugar; set aside. Grill the bananas, cut-side down, over direct medium heat, with the lid open, until warm and nicely marked, 2 to 4 minutes (do not turn). Remove from the grill. Cool slightly, discard the peels and chop the bananas into 1 centimetre rounds.
- For each serving, add alternating layers of the sabayon mixture, banana rounds, strawberries and almonds in a parfait glass or serving bowl. Serve immediately.
BANANA AND STRAWBERRY PARFAIT WITH RUM SABAYON | DESSERT ...
From weber.com
Servings 4Total Time 34 minsCategory Dessert
- In a medium saucepan or double boiler over medium heat, bring 1½ inches of water to a simmer. In a 10- to 12-cup stainless steel bowl or double boiler insert whisk the yolks and sugar until completely blended. Gradually whisk in the rum. Reduce the heat to medium-low. Place the bowl on the saucepan over, not in, the simmering water. Whisk the sabayon constantly until it thickens, foams up to double or triple in volume, and an instant-read thermometer inserted into the center registers 160º to 170ºF, 6 to 7 minutes, adjusting the heat to keep the water at a bare simmer. Be careful not to let the eggs begin to set and scrape down any splashed egg from the sides of the bowl with a silicone spatula. Remove the bowl with the sabayon from over the water and whisk gently for 30 to 40 seconds to begin cooling. Strain the sabayon through a wire mesh strainer into a medium bowl. Set aside to cool.
- Brush the cut side of the bananas with the butter and season with 1 tablespoon of the brown sugar. In a medium bowl toss the strawberries with the remaining ½ tablespoon brown sugar; set aside. Grill the bananas, cut side down, over direct medium heat, with the lid open, until warm and nicely marked, 2 to 4 minutes (do not turn). Remove from the grill. Cool slightly, discard the peels, and chop the bananas into ½-inch rounds.
- For each serving, add alternating layers of the sabayon mixture, banana rounds, strawberries, and almonds in a parfait glass or serving bowl. Serve immediately.
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