Sabayon is French custard made of eggs, sugar, and wine or liquor. It is often served hot or cold with fruits. Sabayon is very similar to zabaglione an Italian custard dessert. You can make the dish taste more French by using champagne instead of Marsala. Adjust the amount of sugar to the sweetness of the liquor.
In this how to make sabayon guide, you will learn how to make this light custard with Grand Marnier and serve it cold over mixed berries. You can also serve this sabayon hot with some biscuits and omit the berries.
In the cooking process, you will need to work on the custard over simmering water. Prepare a double boiler, or a heat resistant bowl and a pot. Do not let your custard bowl touch the simmering water, as it will make the custard curdle.
The whisking process serves to incorporate air to the egg yolks to make the mixture airy and frothy. The custard will collapse if you leave it standing for a long period of time. If you want to serve it hot, serve it immediately. If you are going to serve it cold, whisk it until it is cooled and chill it in the refrigerator.
Ingredients and Equipment
Equipment:
- 1 double boiler or 1 pot and 1 heat resistant bowl
- 1 whisk
- 6 serving glasses
Ingredients:
- 4 egg yolks
- 1/2 cup Grand Marnier
- 1/2 cup sugar
- 1 tsp orange or lemon rind
For the berries:
- 1 cup of strawberries
- 1 cup of mixed blueberries, raspberries, or other berries of your choice.
Rum Sabayon with Fruits
In this video, the chef shows you how to make sabayon with rum, which is served with fruits. The chef whisks several egg yolks with sugar. For the flavor, she uses rum, but you can use orange juice for non-alcoholic options. The most important parts of making sabayon are you have to whisk constantly and the bowl should not touch the water. The chef uses kiwi, orange, and pineapple. Cut them to bite sized pieces and arrange on serving dishes. Mix some cream with the sabayon, drizzle on the fruits, and grill in an oven, just enough to caramelize them.
Method
- Fill half of the pot with water and bring to boil. Reduce the heat to low until the water simmers gently.
- Place the heat resistant bowl over the simmering water. Do not let the bottom of the bowl touch the water. Add the egg yolks and sugar. Whisk the egg yolks and sugar until they are pale and thick.
- Gradually, pour in the Grand Marnier, whisking vigorously.
- Continue to whisk until the mixture triples in volume and is thick enough to leave a trail. Add in the lemon or orange rind and whisk to mix.
- Remove from heat. Place the custard bowl over a bowl of ice water and whisk until the sabayon cools.
- Cut the strawberries into bite sized pieces. Divide the berries into 6 parts and arrange at the bottom of the serving glasses.
- Cover the berries with the chilled sabayon.
References
Fast Facts
-
Fact:
You can add more liquor or wine to the sabayon, but you will need to work the custard longer.
-
Fact:
Aside from Grand Marnier, you can also use champagne, sherry, port, or Marsala.
-
Fact:
For non-alcoholic option, substitute with rum extract, vanilla extract, or concentrated orange juice for the Grand Marnier
-
Fact:
You can fold in some whipping cream after you chill the sabayon for a richer custard.
