Sauce Sabayon recipe
information
Suitable for apple pie, fruit puddings and other reasonably sweet fruit dishes.
ingredients
2 egg yolks
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/4 level teaspoon arrowroot
2 1/2 fl oz (70 ml) sherry, white wine, fruit juice or strong black coffee
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1/4 level teaspoon arrowroot
2 1/2 fl oz (70 ml) sherry, white wine, fruit juice or strong black coffee
method
1. In a deep bowl, whisk the yolks and sugar until thick, creamy and pale in colour.
2. Blend the arrowroot to a paste with a little of the liquid, then whisk it with the rest of the liquid into the eggs.
3. Place the bowl over a pan of gently simmering water and whisk the sauce until thick and frothy.
4. Serve at once with fruit puddings and apple pie.
2. Blend the arrowroot to a paste with a little of the liquid, then whisk it with the rest of the liquid into the eggs.
3. Place the bowl over a pan of gently simmering water and whisk the sauce until thick and frothy.
4. Serve at once with fruit puddings and apple pie.
serving amount
makes 1/2 pint (300 ml)
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