AT A GLANCE
Eggs, sugar, heat and a little stamina are all you need to create the foundation of myriad desserts, from ice-creams to mousses.
|01||Whisk cream in a bowl until soft peaks form, cover with plastic wrap and refrigerate until required.|
|02||Whisk yolks, wine, sugar and vanilla seeds in a heatproof bowl until combined and sugar dissolves.|
|03||Place over a saucepan of gently simmering water (bowl should fit snugly over pan) and whisk continuously until mixture is thick, pale and tripled in volume and holds a ribbon (8-10 minutes).|
|04||Remove from heat and whisk for 2-3 minutes to prevent sabayon cooking on sides of bowl, fold in cream to combine, then refrigerate until required.|