Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sabayon or zabaglione. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Sabayon or Zabaglione is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Sabayon or Zabaglione is something that I’ve loved my entire life.
Sabayon - egg foam sauce or zabaglione is the French name for zabaglione, a light, mousse-like Italian sauce that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble. It can be made with dry white, sweet or fortified wines; it is also sometimes made with a digéstif like port or a mixture of wine and a liqueur. 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 Sabayon is a French transliteration of the Italian zabaglione, originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine.
To get started with this particular recipe, we must prepare a few ingredients. You can have sabayon or zabaglione using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sabayon or Zabaglione:
- Get for the sabayon
- Make ready 4 x egg yolks
- Take 50 g x sugar
- Prepare 125 ml x white wine or marsala
- Get 1 x shot gin
- Get for the macerated strawberries
- Make ready 400 g x English strawberries
- Make ready zest of half a lemon
- Take few drops of orange blossom
- Make ready 1 pinch sugar
The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour. In Colombia, the name is sabajón. The sabayon is smooth, light, foamy sauce/dessert, thickened with bubbles, of Italian origin. It comes from the Italian words zabaione or zabaglione which themselves come from a Napolitan word: zapillare which means foaming.
Steps to make Sabayon or Zabaglione:
- Hull the strawberries and cut into your preferred size, to macerate them add the lemon zest, orange blossom and a pinch of sugar. Reserve in the fridge for 20 - 30 minutes
- Separate the egg yolks, feel free to save the whites for a pavlova, I didn't this time. Add the sugar in a glass or stainless steel bowl and sit over SIMMERING not boiling water, also make sure the water doesn't touch the bottom of the bowl.
- You will need to whisk gently for around 10 - 15 minutes so make sure your prepared for that, you don't need to be vigorous however. I like a little raw alcohol in this dessert so I leave adding the booze until the later stages, but you can by all means add them at the beginning. In the 3rd image you can see me scraping the spoon and the mixture is viscous (really thick) and it is just about ready.
- Serve immediately over the berries and tuck in, or spoon the sabayon over the strawberries in a bowl and if you have a blow torch gratinate or place under a hot grill/broiler but keep your eye on it, it'll go from desirable golden brown to black and urgh very quickly. These screen shots are taken from my youtube channel, https://www.youtube.com/watch?v=Vlxmf4vi8M0&t=5s
The sabayon is smooth, light, foamy sauce/dessert, thickened with bubbles, of Italian origin. It comes from the Italian words zabaione or zabaglione which themselves come from a Napolitan word: zapillare which means foaming. It is traditionaly served lukewarm, in a garnished cup or glass. This Zabaglione (zah-bahl-YOH-nay) with Fresh Berries recipe is a famous Italian custard dessert that is usually served with sliced fresh fruit or berries - it is so beautiful and refreshing! The French refer to this as Sabayon and it is used as a dessert or a sauce.
So that is going to wrap it up for this exceptional food sabayon or zabaglione recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
