6 large egg yolks
50 g / 2 oz sugar
175 ml / 6 fl oz port wine
50 ml / 2 fl oz dry white wine
freshly grated nutmeg
sugared rose petals to decorate (optional)
almond tuiles or mixed nuts to serve
1- Combine the egg yolks and sugar in an enamelled metal or stainless steel mixing bowl and whisk until the mixture becomes a pale lemon colour. When the whisk is lifted it should leave a trail on the surface.
2- Place the bowl over a saucepan of simmering water. Add the port and dry white wine very gradually, whisking continuously until the mixture is light and thick and increased in volume. This will take 10-15 minutes.
3- Add a hint of lemon juice and freshly grated nutmeg and pour immediately into 4 wine glasses. This light sweet must be served hot.
- Sabayon is the French version of the Italian zabaione. Usually a little more liquid is used than in a Zabaione. Sabayon makes the most delicious sauce for a hot sweet pudding.
- This is especially easy to make if you use a hand-held electric mixer.
Nothing could be easy more Port Sabayon.
photo credit goes to = www.nordicnibbler.com