Pale Ale Sabayon Recipes

APPLE CAKE WITH PALE ALE SABAYON

Steps:

• To prepare cake: Soak the apples in the rum for 20 minutes. Preheat the oven to 350 degrees. Butter and flour and 11-inch springform pan. Sift together the flour, sugar, baking soda, salt, cinnamon, allspice, and nutmeg into a bowl and make a well in the center. Beat the eggs slightly and stir in the vanilla and oil. Pour the oil mixture into the dry ingredients all at once and stir until just blended. Fold in the walnuts. Drain the apples and fold them in, stirring just enough to evenly distribute the nuts and apples. Pour the batter into the cake pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 3 to 5 minutes, then turn cake out onto a wire rack to cool to room temperature.
• To prepare the sabayon: Place the egg yolks and ale in a stainless steel or copper bowl and whisk in the sugar and vanilla. Cook the sabayon for 6 to 8 minutes over medium to high heat, whisking constantly. It may be necessary to remove the bowl from the heat from time to time if the sabayon gets too hot or the eggs will begin to scramble. To test for doneness, let a drop of the sauce fall from the tip of the whip. If it stays pronounced on the surface, then the sauce is done.
• To serve: Cut the cake into wedges and pour the warm sauce over the tip of each slice as you serve it.

CHAMPAGNE SABAYON

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

COFFEE SABAYON

Steps:

• Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
• To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.

PALE ALE SABAYON

Steps:

• Whisk yolks, ale, sugar and vanilla in mixing bowl. Over a double boiler, whisk and cook the mixture over simmering water until thick. Chill and then serve.

CHOCOLATE MOUSSE SABAYON

Steps:

• In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat.
• Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow.
• In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.
• Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.

TRUE ORANGE SABAYON

Steps:

• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

SABAYON

Steps:

• Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
• In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
• Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
• In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.