Best 5 Cold Sabayon Sauce Recipes
Indulge in the velvety delight of Cold Sabayon Sauce, a classic Italian dessert sauce with a rich and creamy texture. This delectable sauce is a symphony of flavors, combining the sweetness of sugar with the robust notes of egg yolks and the aromatic essence of vanilla. It can be served as a luscious accompaniment to a variety of desserts, such as fresh berries, poached fruits, or even pound cake. This article presents three variations of Cold Sabayon Sauce, each offering a unique twist on this timeless classic.
1. **Basic Cold Sabayon Sauce:** This recipe provides a straightforward guide to making the foundational Cold Sabayon Sauce. It highlights the essential ingredients and techniques involved in crafting this classic dessert sauce, ensuring a smooth and flavorful result.
2. **Cold Sabayon Sauce with Mascarpone:** This variation introduces the luxurious addition of mascarpone cheese to the Cold Sabayon Sauce. The mascarpone adds a delightful richness and creaminess, elevating the sauce to new heights of decadence.
3. **Cold Sabayon Sauce with Grand Marnier:** For those who appreciate a touch of sophistication, this recipe incorporates the renowned orange liqueur, Grand Marnier, into the Cold Sabayon Sauce. The Grand Marnier imparts a subtle citrusy flavor and aroma, creating a delightfully complex and elegant sauce.
TANGY SABAYON SAUCE
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the egg yolks, sugar, and wine into a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.
COLD ZABAGLIONE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
- Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
- Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
COLD SABAYON SAUCE
Steps:
- combine, beat and heat in the top of a double boiler, over, not in, boiling water: yolks, sugar and wine or sherry. Beat with whisk until very thick. Set the double boiler top in a pan of cracked ICE and continue to beat the sauce until cold. Add 1/4 c. light whipped cream.
WHIPPED CREAM ZABAGLIONE
This zabaglione is different because it incorporates cream. I have viewed other recipes and this varies a lot. Serve chilled with fresh fruit of your choice. To make sure zabaglione is the right consistency, run the whisk through and see that it falls in a steady stream standing on itself as it lands in the bowl.
Provided by janmaio
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Fill a large saucepan with several inches of water, and bring to a boil over high heat. Reduce the heat until the water maintains a strong simmer. Place the egg yolks, Marsala wine, and sugar into a metal mixing bowl. Place the bowl over the simmering water. Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.
- Scrape the zabaglione into a clean mixing bowl and set over ice, stirring occasionally until cold. Once cold, fold in the whipped cream.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.7 g, Cholesterol 293.3 mg, Fat 19.8 g, Protein 3.9 g, SaturatedFat 11 g, Sodium 26.2 mg, Sugar 12.9 g
The Cold Sabayon Sauce recipe provides a detailed guide to creating this classic French sauce, emphasizing fresh ingredients and careful technique. Here are the key tips and a comprehensive conclusion based on all the recipes presented in the article:
Tips:
- **Use the freshest egg yolks possible:** Fresh egg yolks are essential for a rich and creamy sauce. If you can, use eggs from a local farm or farmers market. - **Make sure the eggs and sugar are at room temperature:** This will help the yolks and sugar emulsify more easily, resulting in a smooth and velvety sauce. - **Beat the egg yolks and sugar slowly:** Be patient and beat the yolks and sugar slowly until they are thick and pale yellow. This will take about 5 minutes with a whisk or electric mixer. - **Add the wine or liqueur gradually:** Add the wine or liqueur in a slow and steady stream while whisking constantly. This will prevent the sauce from curdling. - **Cook the sauce over low heat:** Cook the sauce over low heat, stirring constantly, until it has thickened slightly and coats the back of a spoon. Do not boil the sauce, or it will curdle. - **Serve the sauce immediately:** Cold Sabayon Sauce is best served immediately. If you need to make it ahead of time, you can store it in the refrigerator for up to 2 days.Conclusion:
Cold Sabayon Sauce is a versatile and delicious sauce that can be used to top a variety of desserts. It is easy to make and can be tailored to your own taste preferences. Whether you enjoy it on its own or as an accompaniment to your favorite dessert, Cold Sabayon Sauce is sure to impress your guests.
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