Sabayon is a lovely creamy dessert that is much easier to make than it looks. It is delightful served with fresh fruit, especially oranges and berries. I like to serve my sabayon in small fancy parfait glasses with white chocolate truffles.
- 5 large egg yolks
- pinch salt
- 1/4 cup + 2 tablespoons sugar
- 1/2 cup Sauternes wine
- 1/2 cup freshly squeezed orange juice (no pulp)
- 3/4 cup heavy cream
- 2 teaspoons freshly squeezed lemon juice
- garnish: fresh navel orange segments and (optional) cubes of peeled dragon fruit
- Place ice cubes in a large metal bowl and set aside.
- Fill a medium saucepan with 2 inches of water. Set over medium heat and bring to a simmer.
- In a large stainless steel bowl, whisk together egg yolks, salt and sugar until very pale. Add sauternes wine and orange juice.
- 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 mixing bowl, mix whipping cream with electric mixer until soft peaks form. Add lemon juice and stir.
- Fold the whipped cream into the chilled sabayon.
- Portion into pretty glass bowls and garnish with orange segments and (optional) dragon fruit cubes. Fresh strawberries or raspberries may be substituted for the oranges and dragon fruit garnish.