Dessert wine sabayon

AT A GLANCE

  • Serves 6 people

Eggs, sugar, heat and a little stamina are all you need to create the foundation of myriad desserts, from ice-creams to mousses.

  • 250 ml (1 cup) pouring cream
  • 6 egg yolks
  • 165 ml dessert wine
  • 80 gm (1/3 cup) raw caster sugar
  • 1 vanilla bean, scraped seeds only
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.

Topics:

FRENCH, EGGS, VANILLA, SUMMER, DESSERT WINE, DESSERT, MASTERCLASS, FAST

Recipe:

EMMA KNOWLES

Photography:

VANESSA LEVIS

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2010

Feb 2010

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