zabalone

zabalone

In Argentina it is known as sambayón, in Colombia it is called sabajón, in Venezuela, he is like a drink and is called ponche de crema. We now know about it all, or nearly all — or zabalone Sabayon one of the most famous desserts Italian cuisine, also known as egg cream, aka spicy drink and even the sauce supplied with fish dishes.

Zabalone (sabayon) — dessert of whipped egg yolks with the sugar with the addition of sweet wine, rum or cinnamon. Served with dry biscuits, ice cream or fruit, a dessert of thick hot beverage or as a filling for cakes and pastries.

The invention of this delicious attributed to at least two famous chefs: Bartolomeo Skappi, great Italian cook, who lived in the 16th century and the court cook Duke Charles Emmanuel of Savoy.

But zabayone or sabayon is not only a whole collection of desserts being prepared on the basis of whipped into a foam egg yolks or with the addition of sweet wines, but also a thick pastry fillings and even fish sauce. Last ascribed have French cuisine. We will try today all its variants, starting with the classic air dessert.

Dessert version zabalone sabayon, served as a drink in a tall glasses, prepared with champagne, sweet white wine, fortified wines, port wine, a mixture of white wine and liquor, or a mixture of wine and brandy. For flavor add lemon zest, vanilla or cinnamon.
But the main secret is not even a part of the dessert, but the ability to achieve the most lush and thick foam, so the preparation zabayone-beverage whipped cream are added just before serving.

Sauce Cream zabalone

Sauce Cream zabalone)

Necessary:

5 egg yolks
1 whole egg
Sugar 150 g
150 ml of semi-sweet white wine
200 ml of whipped cream or confectionery 33%
fruits (peaches, apples, figs)

Cooking!

Beat the egg yolks, eggs and sugar (powdered sugar better to take) in a saucepan or small pot with a mixer until sugar is dissolved. Place the saucepan in a water bath at the very low heat and continue whisking gently pour the wine, continuing to stir until bubbles appear on the surface. Cream, remove from heat, let cool, mix with the whipped cream and pour over the fruit pieces, spread out on the ice-cream bowls.

2-3

Sabayon — cocktail and cream filling

Sabayon - cocktail and cream filling

Necessary:

100 ml of semi-sweet white wine (Muscat)
100 g of powdered sugar
4 egg yolks
pastry bag gelatin

Cooking!

Beat the egg yolks in a water bath with sugar, pour the wine and pour into a tall glass and garnish the edges with powdered sugar. To make the cocktail in cream cake, add vanilla and pour into pre-soaked and squeezed gelatin cake cake cover them and let harden.

However, we mentioned that the sabayon and it is also a wonderful airy sauce for fish dishes, known as a simplified version of the famous Dutch sauce.

Sabayon sauce for fish

Sabayon sauce for fish

Necessary:

3 egg yolks
60 g butter
1/4 lemon
a pinch of red pepper
50ml white wine

Cooking!

Beat the egg yolks in a bowl of wine, when they will increase twice, move the bowl in a water bath and beat another 5 minutes. Remove the whipped yolks from heat and pour a little warm melted butter. A minute later, pour the lemon juice and add pepper.

You can leave a response, or trackback from your own site.

Leave a Reply