Italian dessert "Sabayon"
Votes: 2
Time: 30 min.
Complexity: easily
Servings: romantic dessert for 2 servings
Complexity: easily
Servings: romantic dessert for 2 servings
Italian dessert "Sabayon" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons Prosecco sparkling wine
- 2 egg yolks
- 2 tablespoons of sugar
- 1/3 cup whipping cream
- Semi-sweet chocolate shavings for decoration (optional)
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Cooking the dish according to the recipe:
- Place the bowl over a pan of gently simmering water and add the egg yolks and sugar.
Using an electric mixer with a whisk attachment, begin beating the yolks with sugar in a water bath.
The mixture should become pale and thick, like very fluffy whipped cream. By the end of the beating, it should have tripled in volume and be very foamy. This should take up to 15 minutes. - While whisking, slowly pour in the Prosecco until you have a soft, fluffy mixture. Remove the bowl from the double boiler and place it on a cool surface or in a pan of cold water. Stir until the mixture cools.
Then whip the cream and fold it into the egg mixture. Divide into 2 bowls, garnish with chocolate shavings (if using), and serve.
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