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Whisking to the Ribbon
Appears in
By Anne Willan
Published 1989
Whole eggs and egg yolks are whisked with sugar to form a light, close-textured mousse that is the basis of Sabayon sauce and cold dessert mousses, as well as cakes.
- Whole eggs Whisk eggs and sugar in a large bowl—preferably of stainless steel—with a balloon whisk until just mixed. If using an electric beater with a whisk attachment, continue whisking at medium-high speed 5-7 minutes, until the mixture holds a ribbon trail for 8-10 seconds when the whisk is lifted. If whisking by hand, set the bowl over a pan of hot, but not boiling, water and whisk with a balloon whisk or egg beater until the mixture holds a trail for 4-5 seconds (it will thicken further on cooling). Take the bowl from the heat and continue whisking until the mousse is cool.
- Egg yolks Beat yolks and sugar in a bowl with an electric beater, balloon whisk or egg beater for 3-5 minutes until thick, light-colored and a trail is left for 8-10 seconds when the whisk is lifted. The mousse will be closer-textured than with whole eggs.
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