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Sabayon is the French version of the egg-based Italian dessert zabaglione. The sauce is cooked over simmering water and must not get too hot or it will turn grainy.
• You can beat the eggs for a sabayon with water, sweet white wine, champagne, brandy, rum or liqueur. This sauce is usually served warm and foaming. If you want to serve it cold, remove it from the heat after 3 minutes and continue beating for 10 to 12 minutes until creamy.
• For an elegant presentation, spoon the salad into individual ramekins and top with the sabayon. Put the ramekins under the broiler until the peaks of the sabayon sauce begin to brown.