Home About Techniques Contact
Tuesday, June 14, 2016

Sabayon Cream

How to Make Sabayon Cream Recipe - preparation 15 minutes cooking time 10 minutes plus chilling

Serves 6

50g/2oz/4 tbsp golden caster (superfine) sugar
3 medium egg yolks
125ml/4fl oz/½ cup double (heavy) cream
grated zest and juice of 1 lemon

1 Stir the sugar and 125ml/4fl oz/½ cup water in a pan over a low heat until dissolved. Increase the heat and boil for 7–8 minutes until the syrup reaches 105°C/221°F on a sugar thermometer.

2 Whisk the egg yolks in a bowl and gradually whisk in the hot syrup in a thin stream. Beat until thick, mousse-like and cool.

3 Whisk the cream until it forms stiff peaks, then add the lemon zest and juice and whip again to form soft peaks. Fold into the mousse mixture. Cover and chill in the refrigerator. Whisk well before serving.

  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA