Fondant Sabayon Praline Recipes

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CLASSIC SABAYON AND ZABAGLIONE



Classic Sabayon and Zabaglione image

A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream.

Provided by R. L. Wallace

Categories     Dessert

Time 7m

Yield 2 1/2 cups, 2-4 serving(s)

Number Of Ingredients 4

4 large egg yolks
3/4 cup sugar
3/4 cup dry white wine
2 tablespoons Grand Marnier

Steps:

  • In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
  • Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
  • Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
  • For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.

Nutrition Facts : Calories 472.9, Fat 9, SaturatedFat 3.2, Cholesterol 419.6, Sodium 20.7, Carbohydrate 78.5, Sugar 76, Protein 5.5

SABAYON



Sabayon image

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

4 egg yolks
4 tablespoons water
4 tablespoons Marsala wine
4 tablespoons white sugar

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

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