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LOCATION: Recipes >> Desserts Pudding >> Sabayon 01

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Sabayon Mousseline

6 egg yolks
1/2 cup sugar
Pinch salt
1 cup champagne or white wine
1 cup heavy cream

You will need a stainless steel mixing bowl and a shallow container
that can hold the mixing bowl along with an ice water bath. It is
important to whisk the warm sabayon in an ice water bath until
thoroughly chilled. Properly done the chilled sabayon will hold
for many hours. Place a generous amount of ice cubes in the
container and half fill it with cold water. Set this container by
the side of the stove.

Choose a pot that is large enough to hold the stainless steel
cooking bowl and fill 1/3rd full of water and bring to a simmer.

Combine the yolks, sugar and salt in a stainless steel mixing bowl.
Whisk well and add the wine.

Place the stainless steel bowl into the pot over barely simmering
water, whisk the mixture vigorously until it thickens to the
consistency of heavy cream and turns pale yellow. This should take
about 10 to 15 minutes.

Immediately remove the bowl from the pot and place into the container
with the ice water bath. Whisk the mixture vigorously until
thoroughly chilled. Cover and refrigerate till needed. When ready
to serve whip the cream and fold it into the sabayon.


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