http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/ It's a strange umbrella we're under altogether Fri, 28 Oct 2011 11:52:12 +0000 hourly 1 http://wordpress.org/?v=3.0.5 http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/comment-page-1/#comment-166 Cooking With Richard » Blog Archive » Sabayon Sun, 30 Jul 2006 21:09:59 +0000 http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/#comment-166 [...] I’ve been learning all about egg foams from the McGee book. The most famous egg foam is meringue, made with egg whites, but it is also possible (and harder) to foam egg yokes, making both zabaglione and sabayon. So when Ramsey made this recipe a few weeks ago I was interested and I tried to reproduce it. The base for this is red grapefruits and oranges, cut into segments: The sabayon is made with four egg yokes, icing sugar and (in my case) really cheap and horrible Asti Spumante, but one is supposed to use pink champagne. I beat it for 10 minutes over a simmering pan of water, and then beat it for another 5 minutes or so until it was cool: After using the blowtorch, here is the result: N-sama and I agreed that the sour fruits did not go well with the sweet sabayon. It’d go better with a pear, or even with ice cream. [...] [...] I’ve been learning all about egg foams from the McGee book. The most famous egg foam is meringue, made with egg whites, but it is also possible (and harder) to foam egg yokes, making both zabaglione and sabayon. So when Ramsey made this recipe a few weeks ago I was interested and I tried to reproduce it. The base for this is red grapefruits and oranges, cut into segments: The sabayon is made with four egg yokes, icing sugar and (in my case) really cheap and horrible Asti Spumante, but one is supposed to use pink champagne. I beat it for 10 minutes over a simmering pan of water, and then beat it for another 5 minutes or so until it was cool: After using the blowtorch, here is the result: N-sama and I agreed that the sour fruits did not go well with the sweet sabayon. It’d go better with a pear, or even with ice cream. [...]

]]> http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/comment-page-1/#comment-101 momo Sat, 08 Jul 2006 11:31:40 +0000 http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/#comment-101 Me too! Me too! Me too! Me too!

]]> http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/comment-page-1/#comment-100 ふみねこ Sat, 08 Jul 2006 03:55:28 +0000 http://www.cookingwithrichard.com/2006/07/08/blowtorch-2/#comment-100 Wanna have クリームブリュレ　☆ Wanna have クリームブリュレ　☆

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