Gastronomixs

Cold sabayon

This is a basic preparation for cold sabayon. You can use the sabayon as presented here or add a flavour. You can add a maximum of 2 dl of liquid. e.g. citrus juice or a liqueur. If you choose to add a liquid, use one extra leaf of gelatine.

Creation by Donny Mols, student of Cas Spijkers Academie, Boxmeer, the Netherlands.

Cold sabayon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

g

egg yolk

250

g

sugar

1.25

dl

water

0.5

dl

cream

1

dl

Licor 43

2

leaves

gelatine

 

Preparation method

  • Whip the cream until thick.
  • Bring water and sugar to the boil and, using a thermometer, heat to 120°C.
  • Beat the egg yolks in a planet mixer.
  • When the sugar reaches 120°C, pour over the yolks and beat cold.
  • To add a flavour (e.g. Licor 43), add the liquid while the mixture is still warm.
  • Beat the mixture cold and fold in the cream at the end.
  • Store in the refrigerator.

Method 43 herbs and spices sabayon

  • Soak the gelatine sheets in cold water. When soft, squeeze them out.
  • Heat the liqueur and dissolve the gelatine in it.
  • Add this to the still warm egg yolks to dissolve.
  • Beat the mixture cold and fold in the cream at the end.

Serving suggestions

  • As a component of a number of desserts. You can vary the flavours easily.
  • Also ideal as a base to which to add yoghurt or quark.

Previous page