Gastronomixs

Tangerine sabayon

Tangerine sabayon

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Ingredients

300

g

sugar

450

g

white wine

150

g

tangerine coulis

25

g

tangerine zest

250

g

egg yolk

Preparation method

  • Use a hand blender to mix all the ingredients together. This is the easiest way to dissolve the sugar.
  • Store this basic mixture in the refrigerator until use.
  • Whisk just before serving as you would a normal sabayon and serve immediately.
  • To serve cold, allow the sabayon to cool down whilst whisking. Mix with semi-whipped unsweetened cream.

Serving suggestions

  • As a sabayon on citrus fruit segments and sorbet.
  • As a sabayon on a salad of red fruits and yoghurt crumble.
  • As part of a dessert with pure chocolate components.

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