83 sabayon Recipes

egg, egg yolks, superfine sugar, sweet white wine, lemon , juice and rind of, finely grated

bananas or any fruit, egg yolks, vanilla, honey, amaretto liqueur, heavy cream, bananas

fresh ripe strawberries (3 pints), sugar , plus more to taste, freshly squeezed lemon juice , plus more to taste, egg yolks, sweet marsala wine or port, sherry, or madeira, sugar , plus more to taste, drops of freshly squeezed lemon juice (optional), heavy cream, sugar, a large saucepan of simmering water

ripe plums, egg yolks, sugar, drops vanilla extract, orange juice

sugar, dry sherry, egg yolks, water, unsweetened cocoa powder, unsweetened chocolate, finely chopped

egg yolks, caster sugar, frangelico (hazelnut liqueur), mixed berries , such as raspberries, strawberries and blackberries, sliced almonds, mint sprig, to garnish

strawberries, hulled and quartered, raspberries, almonds, lightly toasted (optional), egg yolks, dry marsala , white wine (or fruity, such as riesling), sugar

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 1 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, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk, pear liqueur (optional)

egg yolk, sugar, dry white wine or sub marsala or orange liquor

unflavored gelatin (from a 1/4-oz envelope), cold water, egg yolks, sugar, brandy, salt, chilled heavy cream, lingonberry sauce or preserves* (from two 14-oz jars), stirred, garnish: whipped cream and lingonberry sauce or preserves

egg yolks, at room temperature, granulated sugar, muscat de beaumes-de-venise, at room temperature, grated orange zest, mixed fresh berries , such as blueberries, raspberries, and blackberries, mint sprigs, for garnish

instant espresso or coffee dissolved in 1/4 cup boiling water, cooled, egg yolks, sugar, rum

eggs, egg yolks, rum (i use 4 tb. white ), sugar, fresh lemon juice

egg yolks, champagne, granulated sugar, heavy cream, mint sprigs, for garnish

egg yolks, sugar, champagne, fresh raspberries , blueberries, and strawberries