RUM SABAYON
Categories Milk/Cream Rum Dairy Egg Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
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Ailsa
[email protected]I love serving this sabayon with fresh berries. It's the perfect summer dessert.
Khokon Gush
[email protected]This sabayon is a great make-ahead dessert. You can make it up to 2 days in advance.
Haneef Raja
[email protected]I'm not sure what I did wrong, but my sabayon turned out grainy.
Og Smart
[email protected]This sabayon is a bit pricey to make, but it's worth it for a special occasion.
Saqlain Ali
[email protected]I'm going to try making this sabayon with different types of liquor. I think it would be great with brandy or whiskey.
Angela Finney
[email protected]I made this sabayon for my husband's birthday, and he loved it! He said it was the best dessert he's ever had.
Zubair Ali
[email protected]This sabayon is a great way to use up leftover egg yolks.
melese tekela
[email protected]I've made this sabayon several times now, and it's always a hit. It's so easy to make, and it's always delicious.
Tooba Zaib
[email protected]I'm not a big fan of rum, but I still enjoyed this sabayon. It was very light and fluffy.
Puspa Bohara
[email protected]This sabayon was a little too boozy for my taste.
Michele De Prado
[email protected]I'm definitely going to try this recipe the next time I have guests over.
Sonto Mdluli
[email protected]This sabayon is perfect for serving over fruit or ice cream.
Dhonesh Roy
[email protected]I love the addition of rum to this sabayon. It gives it a really nice flavor.
Mc Malexx
[email protected]This is a great recipe for a special occasion dessert. It's a bit time-consuming, but it's worth the effort.
Play Phone
[email protected]I followed the recipe exactly, but my sabayon turned out lumpy. I'm not sure what I did wrong.
Joel Cruz
[email protected]This sabayon was a bit too sweet for my taste, but it was still very good. I think next time I'll use a little less sugar.
Daniel Cullen
[email protected]I made this sabayon for a dinner party, and it was a real crowd-pleaser. Everyone loved the rich, creamy flavor. I'll definitely be making it again.
Dammy Yomi
[email protected]This recipe was easy to follow, and the results were impressive! I served it over fresh berries, and it was a huge hit. Thanks for sharing.
Rita Taleb
[email protected]Wow! This is the best rum sabayon I've ever had. It's so smooth and creamy, and the flavor is incredible. I'll definitely be making this again.
OLD FIRE 100k
[email protected]This rum sabayon was a delightful treat! The combination of flavors was perfect, and the texture was light and fluffy. I especially appreciated the hint of citrus from the lemon zest.