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SABAYON

By Denise Pare-Watson

Sabayon is an elegant French dessert that anyone can make.  It is easy to do and it only requires a few ingredients:  egg yolks, fine sugar and typically, a  wine like Sweet Marsala, Madeira, Icewine or Port.  recently, I taught a class at a specialty vinegar and spice store and made Quince Balsamic Vanilla Bean Sabayon with Seasonal Fruit and Berries for the class using one of their exquisite line of balsamic vinegars.

Sabayon | urbnspice.com

You may have heard the term Zabaglione,  which is the Italian version of sabayon.  In Italy, this luscious sauce is often made with Marsala.

It is a lovely thick dessert sauce.  It can be used immediately after making or it can easily be made ahead and chilled, making it quite convenient, depending on your time allowances.  Typically, the sabayon is spooned over fresh berries and served with gluten-free cookies. I like to serve this dessert with something crunchy, You can be proud to serve this lovely dessert sauce to your guests.

SABAYON

CHEF TALK:  This dessert sauce is a great option for guests who are gluten free, dairy free,  grain free and nut-free. To make this dessert refined sugar-free, use coconut sugar (which makes the sauce a little darker in colour), or maple sugar.

Yield: about 1 L sauce

INGREDIENTS

  • Egg Yolks                     4
  • Berry Sugar                  1/4 cup
  • Marsala wine                1/2 cup (4 oz.)

METHOD:

  1. Place a 2-quart saucepan with about 2 inches of water on the stove and bring to a simmer.
  2. Combine the sabayon ingredients in a medium-sized bowl and place the bowl over the water bath (Bain Marie).
  3. Whisk until the mixture reaches a ribbon stage, Ribbon stage means: when you lift your whisk from the mixture, you can “write” or leave a ribbon on top of the mixture  This takes a while and lots of wrist power.
  4. Remove from heat and whisk for 1 minute further.
  5. Serve immediately with berries or fruit.

NOTES:

Make-Ahead:

  • To make this sauce ahead of time, cool the Sabayon slightly.
  • Whip ½ cup of heavy cream (whipping cream) to soft peaks.
  • Fold into the mixture
  • Store in the refrigerator until required.
Simple Gluten Free Desserts | urbnspice.com

Simple Gluten-Free Desserts 

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Egg Yolk Chemistry
  • Ribbon Stage
  • Vanilla Extract
    __________

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If you try my recipe for Sabayon, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urb’n’Spice Chef

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Filed Under: Cooking Techniques, Dairy Free Recipes, Desserts and Sweets, Dietary Restrictions, Gluten Free Recipes, Grain Free Recipes, Nut Free Recipes, Quick and Easy Dishes, Refined Sugar Free Recipes, Sauces, Sweet Tagged With: Dairy Free, Desserts, Gluten Free Desserts, Grain Free Desserts, Nut Free, Sweet Sauce

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  1. Gianni Chilorio says

    at

    The information that you have shared is helpful and the recipe shared will guide us in making it on our own. Thank you for listing it together and sharing it with us. Keep sharing more such articles like this with us in the future.

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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