Called to the Table. But like recorded stills of a squirmy cat, none of my photos proved satisfactory. Sabayon is an ethereal imp who refuses to be fully captured.
That is probably for the best. No photo can come close to depicting the pleasures of sabayon as well as M.F.K. Fisher did when she wrote about the sensuous dessert. I'd never tasted sabayon until I read M.F.K. and her description had me running to the kitchen to experiment with the foamy custard. I've made it with sweet wine, red wine, and beer. But the best, in my opinion, is made with sparkling wine.
Makes four 1/2 cup servings
2 large egg yolks
¼ cup sparkling wine
1 teaspoon vanilla extract
saucepan ½ full with water and bring to simmer over medium heat.
ingredients in a stainless steel mixing bowl and whisk until combined. Place
bowl over saucepan of simmering water, and keep whisking until sauce becomes
thick and doubles in volume; 3 to 5 minutes. Sauce should be thick enough that a
ribbon of sauce trails off the end of a spoon when lifted.
Adapted from Emeril Lagasse’s recipe