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
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
Organic pea pancake, asparagus and poached eggs with a herb sabayon by Tom Aikens
Perfect for an indulgent weekend brunch, light lunch or starter, this vibrant pea and asparagus recipe from Tom Aikens makes the most of seasonal organic produce, showing off verdant green vegetables and the wonderfully orange egg yolks. Fluffy pea pancakes are topped with simply cooked asparagus and poached eggs then served with a rich lemon and herb sabayon sauce.
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How to prepare a the most delicious ZABAIONE - Traditional Italian Recipe
Only three ingredients are needed for one of the most delicious and mysterious creams of the Italian gastronomic history: ZABAIONE! Prepare ladyfingers or any other cookie you have, because it will be ready in no time!
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★ INGREDIENTS (4 SERVINGS)
Egg yolks 90 g
Sugar 25 g
Vin santo wine 75 g
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Foolproof Sabayon- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares his tips for making a classic sabayon sauce that's used in both sweet and savory applications. He'll show you that with just the right formula, it's easy to make at home.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make ZABAGLIONE RECIPE Like my Italian Great Grandfather
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Zabaglione is a delightfully decadent egg custard dessert that will bring any Italian straight back to their childhood – and yes, every family has their own recipe! For me, this 3 ingredient sweet reminds me of my Great Grandfather, who used to whip up a fresh Zabaione for breakfast using eggs straight from the farm. This light and foamy custard is incredibly delicious and can be made and served warm on the spot or chilled in the fridge.
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0:25 Welcome to Vincenzo's Plate Zabaglione
1:13 Ingredients for Zabaglione
1:56 How to Make the Zabaglione (Italian Egg Custard)
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Asparagus, Poached Eggs and Lemon Sabayon
To celebrate the English Asparagus season, here's a delicious and simple recipe for lightly cooked asparagus with poached eggs and a wonderful lemon sabayon