Sabayon by brianjwood

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Sabayon
Submitted by brianjwood on October 22, 2002 at 8:11 am

DESCRIPTION
Sabayon

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A delicious invention, easy to make.
Cheers, Brian

Sabayon

Sabayons go particularly well with ice-creams or can be spooned over tarts or flans and then made into a golden brown glaze under the grill. This recipe is different from the original,. you can add almost any flavours and tastes to suit the dessert of your choice.
MAKES 900 ml (1 1/2 pints)
4 egg yolks
6 tablespoons liqueur, such as Champagne, white wine, brandy, Irish whiskey, Marsala, fruit liqueurs (pear, apple, raspberry, etc.), coffee
50 g (2 oz) castor sugar

All these flavours can be made using the same method, whisking together the yolks with the sugar and the flavour of your choice over a pan of simmering water, which will at least double the volume.
Note
The sabayon can also be made in an electric mixer. To help it along, simply warm the bowl first.
Variations
There are many other flavours that can be added to a sabayon. To this quantity, the grated zest of 1-2 lemons, oranges or limes can be added, replacing half the Champagne or white wine with the juice of the fruit. This will give you a very strong citrus fruit sabayon that will eat well with a steamed sponge or maybe ice-cream of the same flavour. Of course, all of the flavours can be mixed. A good home-made or bought raspberry ice-cream or sorbet with a lemon sabayon is delicious. Or perhaps chocolate ice-cream or steamed sponge with orange sabayon or a good white chocolate ice-cream with lime sabayon.
To add even more taste to these, three-quarters of the liquid, wine or flavouring can be replaced with lemon curd or good orange marmalade to make it even more flavoursome.
Reducing the sugar content to 25 g (1 oz) and adding 3-4 tablespoons of golden syrup with 1-2 tablespoons of water gives you an amazing golden syrup sabayon. Eating that spooned over a golden syrup steamed sponge instead or as well as custard is wonderful.
Another variation is to make an Irish whiskey sabayon to go with the Rich Stout Cake(see recipe list) to make a unique Stout Cake Pudding .

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