RUM SABAYON SAUCE
I don't usually eat fruit for dessert (I like my desserts to be as unhealthy as possible, apparently). If this sauce is served with it, though, I'm pretty thrilled to have fruit for a treat...maybe because it stops being healthy once it's smothered in a rum custard sauce? This makes 1 1/2 cups of sauce.
Provided by Aunt Cookie
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together all of the ingredients in a double boiler.
- Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
- Remove from the heat. Serve warm or chilled -- both ways are good!
Nutrition Facts : Calories 188.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 247.3, Sodium 40.6, Carbohydrate 26.2, Sugar 25.4, Protein 5
RUM SABAYON
Categories Milk/Cream Rum Dairy Egg Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
FRUIT SABAYON
Make and share this Fruit Sabayon recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in a pan.
- Allow it to boil.
- The pan is to be used as a double boiler.
- Reduce heat, allow to simmer.
- Beat egg yolks in a bowl.
- Add sugar to the egg yolks.
- Mix well.
- Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
- Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
- Put the chopped fruits in a bowl.
- Pour the sabayyon over the fruits.
- Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
- Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
- Pour the sabayyon over this.
Nutrition Facts : Calories 110.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 283.2, Sodium 13.4, Carbohydrate 10.3, Sugar 9.6, Protein 3.6
RUM SABAYON WITH SEASONAL FRUITS
Steps:
- The light custard base for the sabayon mixture can be made ahead of time and chilled. All kinds of fruit go well with this rich, creamy mixture. The kiwifruit, oranges and pineapple used here are great for winter, but in summer berries and sliced apricots, nectarines and peaches work just as well. Beat egg yolks and sugar in a heatproof bowl until very pale and thick. Whisk in rum. Set bowl over a saucepan with 4-5cm of simmering water (water should not touch base of bowl) and continue whisking vigorously until sauce thickens and coats the back of a spoon, about 8 minutes. Remove from heat and place bowl immediately into cold water to prevent further cooking. Mix cream into cooled sabayon. If not using at once, cover and chill; sabayon will keep up to 24 hours in the fridge. To serve, place prepared fruit in heat-proof shallow bowls. Whisk sabayon before pouring 2-3 tablespoons over each serving. Place under preheated grill until sabayon just starts to turn golden, 2-3 minutes. Serve at once.
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