Description
Sabayon is a light and elegant Italian dessert made by whipping egg yolks with sugar and fruit juice over simmering water, resulting in a frothy, velvety custard. This simple, quick dessert highlights a delicate texture and can be enjoyed warm or chilled, offering a perfect balance of sweetness and citrus tang.
Ingredients
Scale
Sabayon Ingredients
- 4 egg yolks (room temperature)
- 1/4 cup granulated sugar
- 1/3 cup fruit juice (orange, lemon)
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or a pinch of cinnamon/nutmeg
Instructions
- Set Up the Double Boiler: Fill a saucepan with a couple of inches of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it does not touch the simmering water below.
- Whisk the Egg Yolks and Sugar: In the heatproof bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thickened, creating a light, airy texture.
- Incorporate the Fruit Juice: Slowly pour in the fruit juice while continuously whisking to incorporate the liquid evenly, loosening the mixture slightly.
- Whisk Over Simmering Water: Continue whisking the mixture over the simmering water for 8 to 10 minutes, until it triples in volume and becomes thick and frothy with a velvety consistency.
- Remove from Heat and Serve: Once the sabayon reaches the desired thickness, remove the bowl from the heat. Serve immediately warm or chill in the refrigerator before serving.
Notes
- Use room temperature egg yolks for better emulsification and volume.
- You can customize the flavor by adding vanilla extract, cinnamon, or nutmeg.
- The fruit juice choice alters the flavor profile; lemon juice gives tartness while orange juice lends sweetness.
- Whisk continuously to prevent the eggs from scrambling.
- Serve sabayon with fresh fruits or as a topping for cakes and desserts.
