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Posts Tagged ‘dessert sauce’

Sabayon is a egg foam made stable by the coagulation of the yolks. Mine, however, is more like a sweet and rich dessert sauce.

Ingredients:

  • 4 yolks
  • sugar (approximately equal to yolks)
  • port wine
  • 1/2 orange
  • cinnamon
Preparation:

1. Make a double boiler by adding an inch of water in a medium-size pot and topping with a pyrex bowl. Over medium to high heat, whisk egg yolks until they become pale and add about 6 teaspoons of sugar, gradually. Add 1-2 tablespoons of port wine and cook until the mixture is hot and thick.

2. Remove from the heat and place the bowl over ice (with some water) to cool. Add a pinch or two of cinnamon and the juice of half an orange. Taste for balance and serve atop whipped cream and fresh berries.

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