Sabayon
You Are Here: cooking terms / S / Sabayon
Recipe Collections ...
Sabayon, zabaglione (Fr.): frothy sweet sauce of egg yolks, sugar, wine, and flavoring that is whipped while being cooked in a water bath. Served warm as a dessert or sauce.
Sabayon - An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert.
Sabayon - a sweet egg dessert or sauce, flavored with wine. In Italy it is called zabaione.
Saccharin - a commercial synthetic sugar substitute. It is said to be 500 times sweeter than sugar.
Sabayon - Also known as zabaglione. A delicious dessert containing egg yolks, wine, cream, and sugar. Can be eaten by itself or served as a sauce for other desserts.
Sable - A rich short cookie similar to shortbread.
Sabayon - An airy custard of egg yolks, wine and sugar
Sashimi - Sliced raw fish
Satay - Cubed and skewered meat, poultry or fish commonly served with peanut sauce ...
sabayon: Egg yolks and a liquid whipped over a bain marie until creamy
saccharometer: Instrument used for measuring the density of sugar syrup
salami: An Italian (smoked) cured sausage ...
Sabayon Egg yolks and water cooked until creamy, may be used as a sweet sauce.
Saignant Underdone.
Saisir To seal meat over a moderate heat without browning.
Sabayon -A light, frothy mixture made by beating egg yolks with water or other liquid over gentle heat.
sabayon - The French word for a velvety Italian custard called zabaglione. See Zabaglione.
Sabayon: A sauce resembling custard, mainly used for puddings or vanilla ice cream. Sabayon is made of wine, sugar, and egg yolks. You must heat the sauce over a double boiler, watch the heat or you will make scrambled eggs.
Sabayon:
A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce.
Sabayon: ...
Sabayon with raspberries and caramel crunch
By James Tanner
Cakes and baking
Beetroot seed cake
By Nigel Slater ...
Sabayon A frothy wine custard of egg yolk, sugar, and wine. Served warm as a dessert or sauce. Scotch Bonnet Chiles One of the world's hottest peppers, about 30-50 times as hot as a jalapeno.
Sabayon (Fr.): Wine custard. Sweetened egg yolks flavored with Marsala or other wine or liqueur, beaten in a double boiler until frothy. (The Italian name is zabaglione.) ...
sabayon: light sweet sauce of egg yolks, sugar, wine, flavoring, whipped as cooked
sable: shortbread-like cookie; also sweet pastry dough
safran: saffron ...
Sabayon - definition is under zabaglione.
Sable - A rich short cookies similar to shortbread.
Sabayon - See the definition under zabaglione.
Sable - A rich short cookies similar to shortbread.
Baileys and Coffee Sabayon
Bailey's Cake
Bailey's Chocolate Chip Cheesecake
Bailey's Frozen Chocolate Chunk Mousse Cake
Bailey's Fudge Cake
Bailey's Irish Cream Bars
Bailey's Marbled Cheesecake
Baileys Truffles
Blarney Blaster ...
The result is a frothy, creamy dessert which is similar to the French sabayon. It can be served as-is, chilled, with a fruit coulis, or even as a filling to a cake or torte (tart).
Click here to add a comment to this entry ...
Can also be used in making Tiramisu. Invented by the Italians but the French make their own version called sabayon (pronounced sah-bah-YAWN) and the Marsala wine is sometimes replaced by Champagne or dry white wine.
Serve warm immediately as a sauce with fresh berries or over cake, ice cream, or pastry. It's also delicious with different spirits - such as amaretto or brandy - in place of the traditional Marsala. The French call this Sabayon.
The mixture is beaten over simmering water so that the egg yolks cook as they thicken. Traditional zabaglione must be made just before serving. There is also a frozen version. In France it is called sabayon.
 See also: Wine, Dessert, Egg, Egg yolk, Cream
  
|
RSS
