True Orange Sabayon Recipes

Steps:

• For the puff pastry squares: Preheat the oven to 400 degrees F. Carefully unfold the puff pastry and cut out twelve 3-by-3-inch squares. Line a half sheet tray with a nonstick silicon mat or spray with nonstick spray. Spread the squares out evenly on the half sheet tray, and lightly brush with the cream. Bake in the oven until golden and puffy, 10 to 15 minutes. Transfer the puffs to a wire rack to cool.
• For the orange sabayon: Combine the sugar and egg yolks in a large metal mixing bowl. Set the bowl over a pot of simmering water (to create a double-boiler) and whisk until the yolks become pale yellow in color. Continue to whisk over low to medium heat until the mixture begins to thicken, about 10 minutes. Add the juices and zests and continue to whisk so the sauce thickens back up again. Add the liqueur and whisk until incorporated and the sabayon is light, fluffy and has good volume, 2 minutes longer. Assemble the raspberries and puff pastry together on a plate (if serving individual plates, allow 2 puffs per plate). Drizzle with the honey and pour the sabayon over and around the raspberries and puff pastry squares. Dust with the confectioners' sugar.

Steps:

• Place the egg yolks, sugar, and wine into a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Steps:

• To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
• To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
• To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.

Steps:

• For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.
• Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
• Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.

Steps:

• Whisk yolks, ale, sugar and vanilla in mixing bowl. Over a double boiler, whisk and cook the mixture over simmering water until thick. Chill and then serve.

Steps:

• Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
• Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
• Spoon sabayon over orange sections and garnish with pistachios.

Steps:

• Preheat the broiler on low.
• Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.
• Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.

Steps:

• Finely zest 1 orange& place in large bowl.
• Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
• Divide the segments between 2 serving dishes& chill.
• Add the reserved juice into the zest.
• Add yolks& sugar and whisk together.
• Bring a large pot of water to a simmer.
• Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
• Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.

Steps:

• To make the frozen sabayon, in a large heatproof bowl, whisk together the egg yolks, wine, and the 1/2 cup (100 g) sugar. Set the bowl over a saucepan of simmering water and whisk vigorously and constantly. The mixture will first become frothy, then as you continue to whisk, it will turn thick and creamy. When the mixture holds its shape when you lift the whisk, remove the bowl from the heat. Set the bowl over a larger bowl of ice water and whisk gently for 1 minute. Leave the bowl over the ice water bath.
• In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium speed until it holds soft peaks. Fold the whipped cream into the sabayon along with the lemon juice. Transfer the mixture to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
• To make the soup, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice with the 1/4 cup (50 g) sugar, stirring until the sugar completely dissolves. Pour into a bowl and add the remaining orange juice and the rum or orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• To serve, divide the blood orange segments among 8 shallow chilled serving bowls and ladle the chilled soup over the orange segments. Chop the mint leaves, scatter them over the bowls, and place a scoop of the frozen sabayon in the center of each.
• Sliced fresh pineapple, sliced kumquats, or any flavorful berries are nice additions to the soup.
• Be sure to chill the soup bowls well in advance of serving.

Steps:

• Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
• In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
• Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
• In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.