Shaun Hill

Sabayon

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Shaun Hill's Cookery Book
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This sauce is served either hot or cold. To use warm just complete the first stage of the recipe. For a cold sauce or indeed a delightful chilled dessert, carry on with the second stage.

Ingredients

Stage 1

  • 6 egg yolks
  • 4 oz (100 g) caster sugar

Method

Stage 1

  1. Heat a pot of water that is big enough to hold your whisking bowl without Archimedes’ principle causing a flood on the stove. When the water is simmering, put all the ingredients except the cream into the bowl, preferably stainless steel, and then place the bowl in the water.
  2. Whisk the ingredients together vigorously for 10 minutes, by which time