Sabayón, Sambayón or Zabaione is an originally Italian recipe that prepares with egg yolks, sugar and wine. It is a kind of cream that is recommended to be consumed hot or warm, although it can also be enjoyed cold as a custard. Sabayón, which today has spread to countries like Argentina, needs a lot of caution to elaborate it. Although it has few ingredients, it is important to take care that it is not cut or dry too much during cooking, as well as measuring its ingredients very well. Do not worry, in recipes, we will tell you how to make sabayón step by step so that you are delicious, with a delicate texture and a striking presentation. Stay with us and don miss this Sabayón recipe, a traditional and unique dessert.
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| Sabayón ingredients: |
| 4 egg yolks 4 tablespoons superaras of sugar glas 4 tablespoons soups of oporto wine |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Sabayón ingredients:
1. Start preparing a manageable bowl to make the mixture, then you can change one suitable for cooking in a water bath. Meanwhile, put to heat a casserole full of water, carefully not to rebound when you enter the bowl for the water bath.
2. The sugar mixture with egg yolks (only the yolks). Remove until you mix completely and, if you used Glass sugar, you will see that it will be easier. Next, add wine to the mixture, continues to stir and unify the ingredients.
3. Pass the mixture to the cooking container and place it on the pot with hot water. Remove incessantly and without letting you boil. Thus, it will maintain an average temperature while the sabayon acquires a thick consistency.
Trick: You should not stop stirring to prevent lumps from occurring.
4. Distribute to individual containers when you finish thickening the sabayon cream and, if you wish, serve with some sweet cookies or cookies. As we already told you, the Zabaione can be taken hot or tempered, but if you want it cold, leave it a couple of hours in the refrigerator and be ready.
