Search Results For: wine sabayon recipe
Crack the egg yolks into a large stainless steel bowl. Add the sugar and whisk until pale and slightly thickened, about 2 minutes. Add the wine and orange zest. Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick and has doubled in volume, about 8 minutes.
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.
Nov 15, 2016 – It's a sauce traditionally made with wine, egg yolks and sugar, but sabayon is really more of a concept than a recipe. It doesn't have to be sweet, …
Jan 19, 2010 – Australian Gourmet Traveller recipe for dessert wine sabayon.
Mar 22, 2012 – 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. 1. In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.