Chilled Rum Sabayon
This whipped sauce made with egg yolks, sugar and alcohol is traditionally called sabayon by the French and zabaglione by the Italians. Either way it's light and fluffy and, served chilled, helps to avoid last-minute preparations.
This sauce is best made the day you actually need it – if kept overnight it does tend to separate. It is the perfect accompaniment to Little Mincemeat Soufflé Puddings.
|2-3 tablespoons rum|
|4 large egg yolks|
|2 oz (50 g) caster sugar|
|4 tablespoons freshly squeezed orange juice|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Christmas.
Begin by placing a heatproof bowl over a saucepan of barely simmering water (but don't let the bowl actually sit in the water).
Then add the egg yolks and the sugar, and whisk together until frothy. Next add the orange juice and rum, and continue to whisk vigorously with a wire (or electric) whisk for about 8 minutes until the sauce is thick and foamy.
Do not let the water under the bowl rise above a bare simmer during this time.
Remove the bowl from the heat. Cool, cover and chill thoroughly in the refrigerator.
Taste before serving and, if you like, add some extra rum!
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
Forget all that whisking usually associated with a classic Zabaglione: this one is much more straightforward, thanks to a secret ingredient from Delia!
Most Popular recipes
30 Nov 2015 22:09
30 Nov 2015 20:52
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
01 Dec 2015 05:45
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15