Chef Susie Wolak demonstrates how to make Sabayon step-by-step. Below is a list of topics that Chef Susie covers in detail:
- Whip the egg yolks, sugar, cinnamon and champagne over a bain-marie until the mixture reaches a ribbon stage
- Different variations for the sauce
- Different uses for the sauce
- Champagne Discussion
1 serve = 1 fl oz
Key Ingredient: Egg yolks, champagne
Key Skills: Stirred custard production
Equipment Needs: Bowl, whisk
Preparation Time: 1 minute
Cooking Time: 5 minutes
2 oz Sugar
¼ tsp Cinnamon
3 fl oz Champagne
Preparation and Cooking Steps:
1. Separate the eggs and put aside the whites
2. Whip the egg yolks, sugar, cinnamon and champagne over a bain-marie until the mixture reaches ribbon stage
Note: Any alcohol can be used including beer, wine, fortified wine and liqueur. Consider the difference in flavor and consistency before using alternative products.
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