How To make Light Sabayon
1 c Cream sherry (optional*)
10 1/2 oz Extra firm silken tofu
1/2 c Liquid Fruitsource (R)
2 tb Canola oil
1 ts Vanilla extract
Try this variation of a French sauce as a topping on pancakes. DIRECTIONS ========== Heat sherry over medium heat until reduced by half. Remove from heat and blend in remaining ingredients. Serve warm. Makes 3 cups Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 mg calcium HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat all ingredients until warm. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Light Sabayon's Videos
Sweet Peach Sabayon Recipe
PEACH SABAYON
The Peach Sabayon is a delightful Northern Italian dish. This Mediterranean treat consists of a sweet and creamy custard, including a little white wine and a dash of rum, that can be enjoyed over sauteed fruit - for this recipe I chose delicious organic Californian peaches.
--------------------------------------------------------------------------
INGREDIENTS
6 ripe peaches, sliced
20 grams butter
5 egg yolks
120 grams of sugar
50 centiliters white wine
1 ounce rum
--------------------------------------------------------------------------
INSTRUCTIONS
Slice the peaches and sauté them in a pan with the butter. Set them aside to cool.
In a bowl combine the yolk and sugar.
Place the bowl over boiling water to create a bain marie.
Beat the yolks and sugar until the yolks are pale and fluffy.
Add the wine and continue beating over low heat until thickened.
Stir in the rum.
To serve, add the peaches to glass serving dishes.
Pour the mixture over the peaches.
I like to finish with edible flowers on top.
Voila!
The very light and fluffy Peach Sabayon...
Thank you for watching today.
Please subscribe for more videos.
Love, Florence ❤️
#DelightfulMrsAzria #Baking #PeachSabayon
Irish Cream Sabayon
Pastry chef Clare Garland gives a classic airy French dessert topping a touch of chocolate and Irish cream liqueur. While you definitely need a little elbow grease to whisk this sauce to the perfect consistency, it's well worth it. Enjoy simply with a cookie and mint garnish or use it to top an Ashmont Grill's favorite, Chocolate Guinness Cake. For the complete recipe and thousands more cooking and technique how2's, please visit how2heroes.com
Valentines day dessert - Sabayon with Strawberries by Gentleman's cooking channel
In this video, we will show you how to impress your Valentine by making this simple and classic dessert - Sabayon with Strawberries.
You will need
1-pint strawberries
6 egg yolks
1 cup champagne brut
1/3 cup sugar
2 tbsp sugar for macerated strawberries
Selati Seasonal Fruit with Sparkling Wine Sabayon
Anel Potgieter shows us how to make a mouth-watering, simple dessert – Seasonal Fruit with Sparking Wine Sabayon
TIRAMISU (Mascarpone Sabayon)
Baking Dish measurement: 28x30cm
INGREDIENTS (SABAYON):
6 Egg Yolks (Large)
120gm Caster Sugar
*Cook on double boiler, over hot boiling water. Whisk constantly, till it became thick & light yellow color. Remove from heat. Transfer into a clean bowl, press a piece of cling wrap on the surface of the sabayon, to prevent a layer of film from forming. Set aside.
INGREDIENTS (for Dipping the Lady Fingers):
480ml Espresso/Strong Coffee (cooled down completely)
120ml Amarula Liqueur (optional)
2tsp Vanilla Extract
*Add the Amarula liqueur into cool espresso, stir well. Set aside.
If you are serving the tiramisu to children, you may want to replace the expresso to decaf coffee & exclude the liqueur.
As for the liqueur, other options - Dry Marsala Wine/ Rum/Brandy/Bailey & etc.
INGREDIENTS (FILLING):
{A}
450gm Mascarpone (Cold)
60ml Amarula
All the Sabayon cooked earlier
*Whisk all ingredients till well combined.
{B}
480ml Whipping Cream (Cold)
*Whisk till slightly over stiff peak.
*Fold in {B} mixture into {A}. The filling is ready. Set aside.
INGREDIENTS (for assembling the Tiramisu):
40-45pcs Italian Ladyfingers
*soak slightly on both sides on the ladyfingers, arrange into the baking dish at the bottom of the dish. Once done, pour the mascarpone sabayon filling over them. Repeat the process for the top layer.
INGREDIENTS (for Dusting):
2 Tbsp Cocoa Powder
*Dust cocoa powder on the surface of tiramisu, either before chilling or before serving.
*Chill the tiramisu for at least 6 hours, best over night before enjoying it..!! If the tiramisu is too soft to handle even after chilling overnight, pop it into the freezer for a an hour before serving.
Sabayon with Strawberries
Get the full recipe here:
This classic dessert takes the concept of a custard to the next level with the almost-foamy, light, and complex flavor of each bite. It's just about the best thing you can make with only a few ingredients.
Website:
Facebook:
Pinterest:
Instagram: