Sabayon
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.
Been painting today …
July 30th, 2006 at 11:13 pm
Thanks as always,Rich.
I would say the presentation was great,the taste of the fruits was good,as it was,the yokey topping was nice and smooth,but I wanted to eat them seperately,to be honest.
Sorry Ramsey,but when I ate it,the sweetnes from the sabayon came at first then next the tanginess followed it and those taste and feelings didn’t match in my mouth at all….unfortunately.
But as Rich and I discussed,he could try something different next time,maybe
some other fruits which is less sour and or ice cream would be better.
I’m looking forward it!
July 31st, 2006 at 1:32 pm
っていうか 料理してた時ついてたその手の白いペンキ、食べる時なかったけど
どこ行ったの？まさかサバヨンの中じゃないでしょうね？
July 31st, 2006 at 2:32 pm
Looks lovely souce, my parents.
When I was a restaurant staff which is in a hotel,I’d served
guest a dessert which was frutis with sabayon.
That frutis was peach,perhaps.(I hope my memory is right,
coz I served that 5 years ago. ) And also I forgot that dessert’s
tast was good or not.
July 31st, 2006 at 2:34 pm
Miki:
Yes, peach is sweet, so it would work well too.
Rich.
July 31st, 2006 at 3:02 pm
Isn’t it ?
Oh- ‘peach with sabayon’ ,woooooo tasty!!
It maks me hungry….
August 1st, 2006 at 3:03 am
But looks great!
I love orange with white chocolate!
August 1st, 2006 at 1:34 pm
To ZA:
See my next posting :-)
August 2nd, 2006 at 12:14 am
[…] The previous sabayon was a tricky yolk foam, and this is an Elizabeth David egg white foam - a mousse. […]