Cold Orange Sabayo

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

The sabayon must be whisked over ice after it is cooked, or while cooling it will separate. If chilled as instructed here, it will last for up to 3 days in the refrigerator. It can be used as a sauce, or served as a dessert by itself with cookies.

Ingredients

  • 6 egg yolks
  • ¼ cup orange Muscat wine
  • 3 tablespoons sugar
  • 1 tablespoon Grand Marnier liqueur
  • small pinch salt

Method

Put all the ingredients in a mixing bowl (or preferably a copper zabaglione bowl) over simmering water, and whisk vigorously until the egg mixture foams, thickens, and forms a firm peak.

Immediately place the bowl into another larger bowl filled with ice and water, and whisk vigorously until cold. Serve at once or store in a covered container in the refrigerator until needed.