Sabayon Sauce In A Tuile Cup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A French Dessert Ingredients:
i used to make a sabayon sauce and serve it like a pudding in tuiles (pronounced twill: a french cookie)cup and garnish with a few raspberries. a really nice dessert. i would cook the thin cookie on a silpat sheet and place over an upside down coffee cup and it would droop and make nice cup with flutes in the cookies. |
i have been away from cooking many years and i am trying to get back into it and remember half the stuff i have forgotten. oh one other tip you can take the plate you are going to serve the sabayon on and place a small fork on the side. shake powder sugar (orange sugar works too) or chocolate over the fork (or spoon) and take up the fork it will make a nice design on the plate and friends will think you are just too smart |
tom |
sabayon sauce |
2 1/2 cups sauternes wine, divided |
1 whole egg |
1/2 cup sugar, divided |
2 tbs. cornstarch |
1 egg yolk |
2 tbs. pear liqueur (optional) |
Directions:
1. Bring 2 cups wine to a boil. Add 1/4 cup sugar and simmer on low heat.
2. Mix remaining 1/4 cup wine, 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. Add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don't cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. Continue whisking to prevent eggs from scrambling. When sauce is thick remove from heat and add liqueur.
3. Tuiles
4. INGREDIENTS
5. * 1/2 cup butter, softened
6. * 1 cup confectioners' sugar
7. * 4 egg whites
8. * 1/2 teaspoon vanilla extract
9. * 1 cup cake flour
10. DIRECTIONS
11. 1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
12. 2. Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not over mix. Cover and chill for at least 1 hour.
13. 3. Preheat oven to 325 degrees F (165 degrees C).
14. 4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
15. 5. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.
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