Active No-Carber Forums

adwred · Posted: Wed Jun 06, 2007 2:31 pm Post subject: Sabayon

Sabayon, (or Zabagglione in Italian) is just a cooked egg yolk froth. It can be flavoured in a million ways, sweet or savoury and usually has booze, like marsala or sherry or ice wine in it, but I use water instead. It has the texture of really airy velvety pudding. You can also use it as a substitute for Hollandaise sauce, if you can't eat butter. Yup

Whisk 8 egg yolks and 1/3 cup water in a stainless steel mixing bowl. Add flavourings, such as a squeeze of lemon juice, salt, pepper, chopped fresh herbs and garlic (if you want to go savoury). Or, use vanilla, plus instant coffee granules or cocoa powder or lemon juice/grated lemon zest and the sweetener of your choice (if you're doing the sweet thing).

If you allow alcohol, you can substitute rum, marsala, sherry or dry or sweet dessert wine for the water. This is also nice if you have guests over.

Place the bowl over a saucepan of simmering water and whisk vigorously. It cooks quickly, so whisk your ass off. Always keep one hand whisking and one hand on the bowl (using a pot holder) so that you can quickly remove it from the heat if it's going too quickly or if it's done. It literally only takes about 3 or 4 minutes to cook in this fashion, especially if your water is simmering vigorously. You'll know when it's done - there will be no trace of liquid left under the foam on top and it will just very suddenly and obviously thicken to the point where the whisk is leaving obvious trails in the mixture. Remove from the heat and continue to whisk until it cools down a bit. The mixture should be nice and thick and foamy.

Serve immediately if you're making a savoury version (as you would a Hollandaise) or if you want a warm version of the sweet pudding. If you want to eat it cold, place a piece of parchment paper directly on the surface of the sabayon to refrigerate so it doesn't form a skin. When it's cold, it's even thicker and should mound generously on a spoon. If you can do dairy, fold 1 cup of whipped 35% cream into the finished cold sabayon. It's beautiful on its own, though.

This makes a lovely topping for an Atkins revolution roll or for fresh berries, or eaten plain with a spoon (and it's all eggs!). Yup

_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Boondawgle · Posted: Wed Jun 06, 2007 4:52 pm Post subject:

That looks yummy, thanks for the recipe. I'll have to try that this weekend.

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Great! Maybe a whole day of it, and sounds easy enough to do. Does the bowl have to be- not touching the bottom of the water pot? or is that okay???

adwred · Posted: Wed Jun 06, 2007 9:38 pm Post subject:

Not touching is preferred. Forgot to mention that!

I practically had a whole day of it yesterday! And boy was it delicious. Yup

I had the coffee version. If you do well with butter, a few cubes stirred in while it's still hot is a lovely addition, btw.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

barb0324 · Guest

OMG - thank you REd! Thsi sounds so good, I'm going to make a day of it on the weekend. Yup