Lime Sabayon Recipes

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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

SABAYON



Sabayon image

Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you're avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and let them sit for an hour or so, turning them gently to encourage the juices to really start flowing. Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet - the hot/cold contrast is great.

Provided by David

Number Of Ingredients 3

2/3 cup (160ml) white wine (dry or sweet)
1/3 cup (65g) sugar
6 large egg yolks

Steps:

  • In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks.
  • Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn't touch the water) and whisk vigorously until the mixture becomes frothy and stiff. You can slow down the speed, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.
  • The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl.
  • Pile the berries and their juices into a glass and top each with warm sabayon. You can sprinkle them with crumbled amaretti cookies, if desired.

SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON



Seared Scallops with Roasted-Garlic Sabayon image

Categories     Garlic     Shellfish     Roast     Sauté     Scallop     Winter     Double Boiler     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 heads of garlic
4 teaspoons olive oil
1 1/4 pounds sea scallops or bay scallops
1/2 cup bottled clam juice
3 tablespoons dry vermouth
1 tablespoon fresh lemon juice
4 large egg yolks
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chives
3 cups lightly packed arugula

Steps:

  • Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.
  • Heat 3 teaspoons oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent with foil to keep warm.
  • Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture. Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.
  • Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.

LIME SABAYON



Lime Sabayon image

Although it's not a traditional sabayon, this version stays true to the lightness of the original. It's lovely with our Pineapple Mousse with Pistachios, but can also stand on its own or with other citrusy desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 6

10 egg yolks
1/3 cup sugar
1/3 cup Midori
1 cup heavy cream
1/3 cup creme fraiche
2 teaspoons finely grated lime zest (from 2 limes)

Steps:

  • Prepare an ice-water bath. Whisk yolks and sugar in a large metal bowl. Set over a large pot of simmering water, and slowly whisk in Midori. Continue to whisk until thick and doubled in volume, about 6 minutes. Set bowl in ice-water bath, and let cool, stirring occasionally, for 10 minutes.
  • Whisk the cream in a medium bowl until soft peaks form. Whisk in creme fraiche and lime zest. Gently stir cream mixture into yolk mixture. Use immediately (or cover, and refrigerate for up to 2 hours).

OYSTER-LEEK GRATINE WITH PONZU SABAYON KAFFIR LIME-SMOKED SALMON RILLETTE



Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 dozen shucked oysters (large blue points), on the half shell
Sea or rock salt, for baking
1 tablespoon butter
2 leeks, white part julienned
1/2 cup ponzu plus 1 teaspoon
4 egg yolks
Salt and pepper, to taste
Canola oil, for cooking
2 large shallots, sliced
5 kaffir lime leaves, shredded
1 teaspoon minced ginger
1 cup heavy cream
8 ounces smoked salmon, roughly chopped
1 lime, juiced, zest finely minced
2 tablespoons chopped chives, plus extra for garnish
Pita chips that have been dried in a 200 degree oven (1 to 2 hours) until crisp

Steps:

  • Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly.
  • PLATING: Serve on a decorative plate lined with cold sea/rock salt.
  • BEVERAGE Blanc de Blanc Champagne
  • In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
  • PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives.
  • BEVERAGE Bright California chardonnay

ZABAGLIONE



Zabaglione image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch kosher salt
Fresh berries, for serving, optional

Steps:

  • Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
  • Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
  • Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
  • Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

CHILLED PINEAPPLE MOUSSE WITH PISTACHIOS



Chilled Pineapple Mousse with Pistachios image

Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 16

2 1/4 ounces shelled, unsalted pistachios (1/2 cup)
9 graham crackers
1/4 cup granulated sugar
1/4 teaspoon salt
4 ounces (8 tablespoons) unsalted butter, melted
2 cans (20 ounces each) pineapple chunks, packed in syrup
Canned pineapple juice (up to 2 cups), as needed
2 tablespoons plus 2 teaspoons powdered gelatin (from three 1/4-ounce envelopes)
1/2 cup boiling water
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
8 ounces (1 cup) cream cheese, softened
1 cup sour cream
1 1/4 cups confectioners' sugar
2 cups heavy cream
Lime Sabayon, for serving

Steps:

  • Make the crust: Place pistachios in a food processor, and pulse until coarsely chopped. Reserve 1/4 cup, and place in a small bowl. Continue to pulse remaining pistachios until fine crumbs form, and transfer to a large bowl. Pulse graham crackers until large crumbs form (about 1 1/3 cups). Add graham cracker crumbs to pistachios and mix well. Stir in granulated sugar, salt, and butter until well combined. Pat crumb mixture into bottom of an 8-cup, 3- to 4-inch-deep souffle dish. Crust should be about 1 inch thick.
  • Make the mousse: Make a collar for the dish by folding a 24-inch-long piece of parchment into a quadruple-thick strip about 4 inches wide. Wrap very tightly around rim of dish, and secure with tape, making sure there are no gaps between dish and parchment. The collar should come at least 3 inches above the top of dish. Place dish in refrigerator.
  • Drain pineapple in a sieve, reserving syrup. You will need a scant 4 cups fruit and 2 3/4 cups syrup. (Add enough canned pineapple juice to syrup to reach that amount.) Pulse 1 cup pineapple chunks in a food processor until a coarse puree forms.
  • Place gelatin in a medium bowl. Pour 1 cup pineapple syrup over gelatin, and let stand until softened, about 5 minutes. Pour boiling water over gelatin, and stir until smooth. Stir in lemon zest and juice, and the remaining 1 3/4 cups pineapple syrup.
  • Prepare an ice-water bath. Beat cream cheese with a mixer until soft and smooth, about 3 minutes. Beat in sour cream and 1 cup confectioners' sugar until smooth. Slowly whisk in gelatin mixture until incorporated. Fold in pineapple chunks and puree.
  • Whisk cream with remaining 1/4 cup confectioners' sugar until medium-soft peaks form. Fold into cream cheese mixture. Place bowl in ice-water bath. Stir until slightly thickened, but still pourable, and pineapple chunks no longer fall to the bottom, about 10 minutes. Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.
  • Place dish on a baking sheet, and pour mousse mixture into the dish, spooning in pineapple chunks. Gently smooth the top. Refrigerate until set, at least 2 hours (or overnight).
  • Sprinkle the mousse with reserved 1/4 cup pistachios. Carefully remove collar from dish. Turn spoonfuls of mousse onto plates and serve with lime sabayon on the side.

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