Description
Sabayon is a light and elegant Italian dessert made by gently whisking egg yolks, sugar, and fruit juice over simmering water until thick, frothy, and airy. This delicate custard-like treat can be served warm or chilled, and optionally flavored with vanilla or warm spices like cinnamon or nutmeg for a sophisticated finish.
Ingredients
Scale
Main Ingredients
- 4 egg yolks (room temperature)
- 1/4 cup granulated sugar
- 1/3 cup fruit juice (orange or lemon)
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or a pinch of cinnamon or nutmeg
Instructions
- Prepare Double Boiler: Fill a saucepan with a couple of inches of water and heat it to a gentle simmer. Place a heatproof bowl on top of the saucepan without touching the water to create a double boiler.
- Whisk Egg Yolks and Sugar: In the heatproof bowl, vigorously whisk the egg yolks and granulated sugar together until the mixture becomes pale in color and thickened, creating a light and airy texture.
- Add Fruit Juice: Slowly pour in the fruit juice while continuously whisking to incorporate the liquid and slightly loosen the mixture.
- Cook Sabayon: Continue whisking the mixture over the simmering water for 8 to 10 minutes. Whisk until the volume triples and the sabayon becomes thick and frothy.
- Serve or Chill: Remove the sabayon from the heat once thickened. It can be served warm immediately or chilled in the refrigerator to serve cold. Optionally, stir in vanilla extract or spices like cinnamon or nutmeg before serving.
Notes
- Use room temperature egg yolks for better emulsification and volume.
- Ensure the heatproof bowl does not touch the simmering water to prevent scrambling the eggs.
- Whisk continuously to avoid curdling and to achieve a smooth, frothy texture.
- Sabayon is best enjoyed fresh but can be refrigerated for a few hours if desired.
- Variations in fruit juice will slightly change the flavor profile; lemon juice gives a tart brightness while orange juice adds sweetness.
