BLOG TO INSPIRE! I LOVE ITALY, ESPECIALLY VENICE!
donderdag 23 december 2010
* 6 egg yolks
* 200 gr sugar
* 250 ml sparkling wine (prosecco, cava, Champagne), an aerated dessert wine or beer
Place in a large pan a layer of water to a boil. Use preferably a metal bowl. The technique in this way just to heat hot au bain marie.
Place the bowl on the pan and whisk the sugar with the egg yolks. Add the wine and continue whisking until the mixture has doubled in quantity, creamy and thick appearance. The sabayon strength should be such that it sticks to the guard. Serve immediately!
The problem with a sabayon is that you must whisk the mixture while heating. Do not whisk hard enough, then the yolk will solidify, especially where the pan touches the bowl (the bowl because that is the hottest).