sabayon
sabayon
Sabayon
Posted by bettyboop50 at recipegoldmine.com - April 29, 2001
Serve this rich custard as a sauce over fruit or plain cake.
4 egg yolks
1/2 cup granulated sugar
1/2 cup Marsala or sherry
In a metal mixing bowl, whip the yolks well. Slowly whisk in the sugar. Blend in the wine. Place the bowl over steaming water. Cook the mixture, stirring constantly, until it thickens (about 7 to 10 minutes). Serve immediately.
Servings: 2 or 3
If you keep your mind sufficiently open, people will throw a lot of rubbish into it. — William A. Orton
