How to succeed in making sabayon (syllabub)

A recipe from cooking-ez.com

For 115 g, you will need:

• 1 2 egg yolks
• 2 30 g caster sugar
• 3 6 tablespoons sweet white wine
• 4 1 pinch flour
• Total weight: 160 grams

Times:

Preparation	Cooking	Start to finish
8 min.	10 min.	20 min.

Step by step recipe

• 1: Put in a container that can go over a bain-marie, 2 egg yolks and 30 g caster sugar.
  Without delay, beat until mixture whitens.
• 2: This whitening of the mixture happens because by beating, you incorporate thousands of tiny air bubbles into it.
• 3: Add 6 tablespoons sweet white wine to mixture (or sweet wine, fruit juice, coffee, etc.) and 1 pinch flour, mix thoroughly.
  Please note, this pinch of flour is vital to the success of the sabayon. While over the bain-marie, this will facilitate the blending of the mixture: an essential knack to make your sabayon work every time (or almost), so you do not finish up with an omelette...
  This is the first "secret" of success.
• 4: Put mixture in the bain-marie, and begin beating.
  The bain-marie is the second "secret" of success, you need the temperature of the mixture to rise gradually.
  You need to beat constantly until obtaining the shiny and smooth mixture desired.
• 5: You can use an electric whisk, in which case do not beat too fast, but nothing is better than a simple hand whisk, you will keep operations under control.
• 6: After few minutes, the mixture will begin to foam and thicken.
• 7: Stop when you like, it is necessary to arrive at a good compromise: quite shiny and very smooth... It's an absolute delight!

Remarks

The two important points for making a good sabayon are: a pinch of flour (for easier blending) and a bain-marie (gradual rise in temperature).
Syllabub is often poured over a dessert, but you can also serve it plain in a small cup (warmed beforehand) instead of coffee or tea.
Syllabub is best served warm, on something which should be neither too hot ( not straight from the oven), nor too cold (not straight from the fridge).
This recipe is for a sweet syllabub but it can also be made savoury (see above). You will notice that in this case, because of the absence of sugar, the syllabub thickens much more quickly.

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