How to succeed in making sabayon (syllabub)

Step by step recipe:

  1. 5 min.How to succeed in making sabayon (syllabub) : Photo of step #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. How to succeed in making sabayon (syllabub) : Photo of step #2
    This whitening of the mixture happens because by beating, you incorporate thousands of tiny air bubbles into it.
  3. 3 min.How to succeed in making sabayon (syllabub) : Photo of step #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. 10 min.How to succeed in making sabayon (syllabub) : Photo of step #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. How to succeed in making sabayon (syllabub) : Photo of step #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. How to succeed in making sabayon (syllabub) : Photo of step #6
    After few minutes, the mixture will begin to foam and thicken.
  7. How to succeed in making sabayon (syllabub) : Photo of step #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.

Recipes which use it: 2

Fresh fruit in sabayon
Fresh fruit in sabayon
Soft fruits in sabayon
Soft fruits in sabayon

Source:

Home made, but I am deeply grateful to Hervé This for his explanations of how syllabub works and the essential role played by the pinch of flour.

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