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Sabayon method
- Difficulty
Easy
Published 2011
Ingredients
300 g 10 oz 140 g
Method
1 Melt the chocolate in a bain-marie (water bath) until it reaches 45°C (113°F). Whisk the egg yolks in an electric mixer fitted with the whisk attachment. Meanwhile, put the sugar and water in a saucepan and bring to the boil. Cook until it reaches 121°C (250°F) and then slowly pour the sugar syrup over the egg yolks and continue to whisk to a full sabayon (until the mix reaches the ribbon sta
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