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Sabayon
- Makes
900 ml
- Difficulty
Easy
By Gary Rhodes
Published 1996
Sabayons go particularly well with ice-creams or can be spooned over tarts or flans and then made into a golden brown glaze under the grill. This recipe is different from the original; you can add almost any flavours and tastes to suit the dessert of your choice.
Ingredients
4 50 g 2 oz 6
Method
All these flavours can be made using the same method, whisking together the yolks with the sugar and the flavour of your choice over a pan of simmering water, which will at least double the volume.
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