Cold sabayon cream Recipe

Cold sabayon cream

Ingredients

Serves for 4

6 large egg yolk

60 ml/4 tbsp sugar

90 ml/6 tbsp Marsala

7.5 ml/1 ½ tsp orange zest, finely grated

150 ml/5 fl oz thick cream, whipped

1 large orange

Preparation method

1. In the top pan of a double boiler, combine the egg yolks, sugar and Marsala. Whisk the mixture over hot, but not boiling, water for about 10-15 minutes, until the mixture thickens and increase in volume. Remove the top pan from the heat.

2. Put 22 ml/1 ½ tbsp cold water in a small bowl and sprinkle the gelatin over it. Leave for 1 – 2 minutes to soften. Place the bowl in a small saucepan of hot water and heat until the gelatin is completely dissolved. Remove the bowl from the saucepan and allow to cool slightly.

3. Stir the dissolved gelatin into the egg yolk mixture.

4. Stand the top pan of the double boiler in a bowl of ice cubes and stir the sabayon continuously until it begins to set. Remove the pan from the ice.

5. With a large metal spoon, fold the brandy, grated orange zest and whipped cream into the sabayon. Pour into champagne glasses and chill.

6. Pipe a rosette of whipped cream in the centre of each sabayon. Cut across the orange to make 4 thin slices, then cut from the centre to the side, twist and place the rosettes.