Recipe of Sabayon or Zabaglione in A Minutes for Family

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sabayon or zabaglione. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sabayon or Zabaglione is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Sabayon or Zabaglione is something that I’ve loved my whole life.

Define sabayon. sabayon synonyms, sabayon pronunciation, sabayon translation, English dictionary definition of sabayon. n. American Heritage® Dictionary of the English Language. Zabaglione recipe, a simple Italian custard dessert made with egg yolks, sugar, and Marsala wine.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sabayon or zabaglione using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sabayon or Zabaglione:

1. Get for the sabayon
2. Make ready 4 x egg yolks
3. Get 50 g x sugar
4. Get 125 ml x white wine or marsala
5. Get 1 x shot gin
6. Make ready for the macerated strawberries
7. Make ready 400 g x English strawberries
8. Prepare zest of half a lemon
9. Take few drops of orange blossom
10. Prepare 1 pinch sugar

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Steps to make Sabayon or Zabaglione:

1. Hull the strawberries and cut into your preferred size, to macerate them add the lemon zest, orange blossom and a pinch of sugar. Reserve in the fridge for 20 - 30 minutes
2. Separate the egg yolks, feel free to save the whites for a pavlova, I didn't this time. Add the sugar in a glass or stainless steel bowl and sit over SIMMERING not boiling water, also make sure the water doesn't touch the bottom of the bowl.
3. You will need to whisk gently for around 10 - 15 minutes so make sure your prepared for that, you don't need to be vigorous however. I like a little raw alcohol in this dessert so I leave adding the booze until the later stages, but you can by all means add them at the beginning. In the 3rd image you can see me scraping the spoon and the mixture is viscous (really thick) and it is just about ready.
4. Serve immediately over the berries and tuck in, or spoon the sabayon over the strawberries in a bowl and if you have a blow torch gratinate or place under a hot grill/broiler but keep your eye on it, it'll go from desirable golden brown to black and urgh very quickly. These screen shots are taken from my youtube channel, https://www.youtube.com/watch?v=Vlxmf4vi8M0&t=5s

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