I set the challenge for this month’s I MADE IT based on two criteria. One, I had never made a sabayon before and really wanted to make it, and two, I had a lovely egg topper that needed showcasing. A sabayon is a light dessert that tickles the palate. It is traditionally made with marsala wine if you follow the Italian recipe for zabaglione. A sabayon can be served alone, or with fruit, or with any dessert that needs elevating. I served my sabayon with a Sachertorte instead of using cream. I chose to make my sabayon with a honey liqueur as I love the honey sweetness of this after dinner drink. You do not want the alcohol to overpower the light airy custard. You can substitute any liqueur you have to hand and as this is so easy to make, I am definitely going to experiment with different flavours. You want to get the lovely air bubbles to sit on the top so be patient when whisking this dessert.
what flavour sabayon would you like to try?
Honey Liqueur Sabayon
Ingredients
- 4 egg yolks
- 50 g fructose
- 200 mls honey liqueur
Method
- Place a small pot filled to one third with water, onto the stove on a medium heat
- Whisk the eggs yolks and the fructose in a bowl, until they are thick and pale
- Continue whisking while you slowly add the liqueur
- When there is steam coming off the water, place the bowl on to the pot making sure the bottom does not touch the water
- Whisk continuously for 8 minutes - the custard will start to thicken
- Remove from the heat and whisk using an electric beater until the custard has cooled
Click on the links for conversions and notes.
What I blogged:
- one year ago – Friday’s Food Quiz Number 14
- two years ago – Gezpacho
Challenge Round Up:
Blue Jelly Beans: zabaione made with Grand Marnier and cardamom
Pretty little thing, waiting for the king, down in the jungle room: coffee sabayon
Done! I loved this challenge, I just ran out of time! I will post the new challenge up tomorrow morning!
Have a great day xxx
Awesome! I’ll link yours in on Tuesday when I’m at work. Enjoy the rest of the Easter weekend xox
Absolutely delicious. Lovely idea – what is the honey liqueur, by the way? Is it a sort of “mead”?
I have never tried mead but if you can imagine a thick sweet sticky drink then this is what the honey liqueur is 🙂
Hey Tandy.. Hope you well.. This sounds light and delicious!! Last week of winter guests and then back to blog and food experiments!!
I look forward to hearing what you have been up to! I think your winter is staying more than a week though 🙂
What a challenge my friend, so brave to attempt and so skilled to succeed 😀
Cheers
Choc Chip Uru
Thank you Uru 🙂
What a fantastic recipe!
Thank you!
Sounds wonderful. And that is an awesome serving suggestion!
Thank you Kate 🙂
Well done, Tandy. You’re an absolute marvel. I would love to taste this. 🙂
If you lived next door I could pop some over the wall!
I haven’t had a honey liqueur in years…I used to buy one in Mexico that was very good.
This one is so sweet that the bottle has lasted us quite some time!
I’ve never made it either. Yum!
Thank you Alex 🙂
What a fun challenge. Now how did you get that serving egg shell to cut off so perfectly without crumbing to bits?
You can see the egg topper I used here: http://tandysinclair.com/in-my-kitchen-april-2013/
Sabayon (we call it zabajone) is my favorite dessert in a whole world. I’ll make it when I’m back home to my kitchen 🙂
I look forward to reading your recipe 🙂
Lovely!
Thank you Zirkie 🙂
Sounds fantastic.
thank you Cindy! How are you??