Crème Sabayon
works well as a fluffy standalone dessert as well as a garnish for warm and cold desserts
Ingrediënten
- 3 Egg yolks
- 7 tbsp 100 g Granulated sugar
- ½ cup 125 ml White wine (Riesling, Savagnin, or Muscatel)
Instructies
- Cream egg yolks with sugar in a mixing bowl.
- Place the bowl in a hot water bath, pour in the wine, and beat until it has doubled in volume.
- Fill individual serving sized glasses or use as otherwise desired.
Notes / Tips / Wine Advice:
Sabayon is a Zabaglione
Even the French Larousse Gastronomique admits it: the oft-quoted in cooking jargon “sabayon” is actually the Italian “zaglione.” Sabayon is actually a direct relative of the desserts made famous at the Roman “Café Greco,” a warm egg cream beaten with marsala wine and sugar. It is also known as “zabaione” in Italian. The French changed the name a bit and made the famous champagne mousseline that is mostly served with fish and shellfish, but is also still part of dessert. The Austrian “zabagliom variant, which is French inspired but not quite a French sabayon, is quite at home with dessert. It is a wine foam, often called “Schado “ or “Schato “ in old cookbooks, that is mostly served with cakes.--------------------------------------------------------------------------------------------------
