Dessert "Cream Sabayon" Sabayon - egg cream with the addition of wine. One of the most famous desserts of Italian cuisine. Some consider the author of the Sabayon of the Italian chef of the 16th century Bartolomeo Scappi, others of the court cook of the Duke of Carl Emanuel of Savoy. The cream is prepared quite simply, and as a result, you get a great result. Egg yolks must be beaten with sugar until the foam is formed. Add the alcohol and then beat the mixture in a water bath until the foam forms. Sabayon is often served with fruit, biscuit biscuits!
Ingredients:- Eggs chicken 3 pcs.
- Sugar 0.25 tbsp.
- Wine red dessert 65 ml
- Step 1 For the preparation of the Sabayon, we will need eggs, sugar, wine.
- Step 2 Separate the proteins from the yolks.
- Step 3 Connect the yolks and sugar.
- Step 4: Drive in all the way to the formation of foam.
- Step 5 Add the portions of wine, whilst continuing.
- Step 6 Place the dishes with the egg mixture on the water bath. The water in the bottom dishes should not boil, but only slightly bubble.
- Step 7 Whisk the mixture in a water bath for 4-5 minutes until a light thickening of the foam occurs. The longer the whipping takes place, the thicker the cream will be. To cool.
- Step 8 The cream is ready. Above, Sabayon can be sprinkled with grated chocolate.
- Step 9 Or serve with fruit and biscuit biscuits.
- Step 10 Put the fruit on the bottom, then the cream and decorate with a pair of mint leaves. The dessert is ready!