Port sabayon

25 minutes 
Port sabayon

Serves 4

6 large egg yolks 
50 g / 2 oz sugar 
175 ml / 6 fl oz port wine 
50 ml / 2 fl oz dry white wine 
lemon juice 
freshly grated nutmeg 
sugared rose petals to decorate (optional)
almond tuiles or mixed nuts to serve 

Port sabayon Preparation

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

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