About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Sunday, July 28, 2013

Summer Fruits with Sauce Sabayon

In Italy, it's Zabaglioni, in France it's Sabayon, in America - well it's sort of like egg nog.  It all depends on what alcohol you use.  The variation of eggs, sugar and cream vary a bit but the end result in a rich custard type infused with your choice of booze.  But wow! It might be just the thing to guild the lily of  a mix of summer fruits in abudance right now but it has many uses.

We finished dinner last night with Alex's Sabayon.  It was perfect.

8 egg yolks
1 tsp salt
1 cup sugar
1 1/2 tbls fresh lemon juice
1 cup sherry
2 tbls brandy
1 cup heavy cream whipped

With hand or stand mixer, using the wisk attachment, whisk on medium speed, the egg yolks, salt, sugar and lemon juice until they are light, about 3-5 minutes.
Prepare a double boiler over simmering heat (remember, your cooking with steam, not boiling water, the bowl must not touch the water).  Add the sherry and brandy and stir the sauce constantly(this is easier to do with a hand held mixer) until the sauce it thick, 10-12 mins.
Cool the mixture covered. Whip the cream and fold into the sauce.



 
 
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1 comment:

  1. nasreen basuAugust 13, 2015 at 1:52 AM

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