Friday, August 19, 2011

Wonderful Sabayon Recipe

I am not sure where this recipe came from but it is in my kitchen book and I have made it a half a dozen times over the years.  It traditionally uses Champagne but my sparking beverage hails from California so I'm going to call it Sabayon rather than Champagne Sabayon.  It is rich and filled with all of the worst things for you, however, it is incredibly delicious.  When serving, use the Sabayon sparingly and balance it with fresh fruit.  Here is the Sabayon recipe.
Create a double boiler fitting a thick bottomed pot and a bowl that when placed in the pot, doesn't allow for the steam to escape.  Remove bowl and heat the pot with 2" of water over medium heat.  To the bowl, add 1/3 Cup Sugar and 4 Egg Yolks.  Beat with a hand mixer until the mixture is thick, pale, and ribbons.  Place the bowl in the pot with the hot water and add to the mixture 1 1/2 Tbl Kirsch, 3 Tbl Sparkling Wine, 1 tsp Fresh Lemon Juice, 1 tsp Grated Lemon Zest.  (If you don't have Kirsch add 4 1/2 Tbl Sparkling Wine.)  Beat on high until the mixture is thick and fluffy.  Add the bowl to an even larger bowl filled with ice water.  Continue beating until the mixture is cool.  Transfer to a clean bowl.  This can be made in the morning and refrigerated until dessert time.  Cover with plastic wrap making sure the wrap actually touches the sabayon so a skin doesn't form.
When ready to serve, in a separate bowl, beat 1/2 Cup Heavy Cream until soft peaks and fold into the egg mixture.  Layer the Sabayon and Fresh Berries in a tall fluted glass.  Serve with the open bottle of Sparkling Wine!  Serves 6.

1 comment:

Chef Penny Novak said...

I love making this. It's a wonderfully elegant alternative to Chocolate Mousse, and the key is in the folding so it's light & airy!