Do you have a recipe for SABAYON GLACE? Can you share it with me, PLEASE?!


Question: Sabayon Glacé
This dessert may be made a day ahead, then covered and refrigerated.

1? cups medium dry white wine
? cup raspberry liqueur
6 egg yolks
2 tablespoons water
? cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish

Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes. Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon. Use the low speed of the mixer while pouring in the hot wine and liqueur mixture. Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency. Remove the pan from the heat. Pour custard into a bowl. Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.


Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken. It should be a little firmer. Do not over-beat or the cream may turn into butter. Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse. Serve in 6 chilled dessert dishes. Garnish with raspberries (or berries of choice) and a sprig of mint. Cover and refrigerate. Serves 6.

nfd


Answers: Sabayon Glacé
This dessert may be made a day ahead, then covered and refrigerated.

1? cups medium dry white wine
? cup raspberry liqueur
6 egg yolks
2 tablespoons water
? cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish

Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes. Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon. Use the low speed of the mixer while pouring in the hot wine and liqueur mixture. Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency. Remove the pan from the heat. Pour custard into a bowl. Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.


Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken. It should be a little firmer. Do not over-beat or the cream may turn into butter. Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse. Serve in 6 chilled dessert dishes. Garnish with raspberries (or berries of choice) and a sprig of mint. Cover and refrigerate. Serves 6.

nfd

try www.allrecipes.com they have a ton of recipes

Sabayon Glacé
This dessert may be made a day ahead, then covered and refrigerated.

1? cups medium dry white wine
? cup raspberry liqueur
6 egg yolks
2 tablespoons water
? cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish

Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes. Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon. Use the low speed of the mixer while pouring in the hot wine and liqueur mixture. Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency. Remove the pan from the heat. Pour custard into a bowl. Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.


Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken. It should be a little firmer. Do not over-beat or the cream may turn into butter. Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse. Serve in 6 chilled dessert dishes. Garnish with raspberries (or berries of choice) and a sprig of mint. Cover and refrigerate. Serves 6.

Sabayon Recipe

2 Oranges
2 Lemons
6 Egg yolks
1 1/2 c Sugar
1/2 c Red wine
1/2 c White wine
1/4 c Sherry
1 qt French vanilla ice cream
24 Strawberries

Extract juice from the oranges and lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute.

Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit.

Remove from heat. Make individual strawberry sundaes and liberally top with the sauce.

http://www.cooks-recipes.com/25/53232/Sa...
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