« Cherry Walnut Salsa | Main | Orondo Ruby Cherry Gin and Tonic »
Friday
Jul062018

Orondo Ruby Sabayon

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café. Opening in mid-July in Wenatchee. 

Orondo Ruby Sabayon 
4-6 servings

Sabayon
Adapted from Professional Baking, 6th Edition, Wayne Gisslen

Sabayon is an egg foam sauce. This preparation is made without wine or liquor, and is lightened with whipped cream.

INGREDIENTS

4 egg yolks, room temperature (65-70ºF)
3.5 oz simple syrup
2 oz heavy whipping cream, chilled

EQUIPMENT

Stand mixer with whip attachment (preferred) and steel or heat resistant bowl, or hand mixer with stainless steel bowl
Small sauce pan
Digital instant read thermometer
Wide, shallow mixing bowl
Rubber spatula

PREPARATION - Whipped Cream

1. Chill a bowl and whip or mixer beaters in the refrigerator or freezer until cold. Keep the whipping cream in the refrigerator until it is needed.
2. Pour the heavy whipping cream into the chilled bowl. Whip the cream to medium-stiff peaks. If you will be using the same bowl and whip for the next steps, gently transfer the whipped cream to another bowl, cover, and chill until needed. Wash, rinse, and dry mixing bowl and whip. 

PREPARATION - Egg Foam (Pâte à Bombe-style preparation)  

  1. Pour the simple syrup in the center of the sauce pan, and place over medium-high heat. Do not stir or shake the syrup. Heat the syrup to 248ºF. While the syrup is warming, begin whipping the egg yolks.
  2. Place the egg yolks in the mixing bowl. Aerate the yolks on low speed for 30 seconds to one minute, then increase to medium speed. Whip the eggs until they are a light lemon yellow color while syrup is coming to temperature.
  3. Slowly pour the heated simple syrup down the inside edge of the mixing bowl into the lightened egg yolks while whipping at medium speed. Pour very carefully to avoid catching the syrup in the whip or mixer beaters. Once the syrup has been added, increase the speed to medium high. Continue whipping until the mixture is light in color, has increased in volume, and is at or slightly above room temperature.
  4. Gently transfer the egg foam to the wide, shallow mixing bowl. Take the whipped cream from the refrigerator. Fold the whipped cream into the egg foam, one-third at a time, folding more whipped cream in before the mixture is uniform in color.
  5. Refrigerate completed sabayon, covered, until ready for assembly.

NOTE

The egg foam may be prepared using a process similar to that for Swiss meringue, where the egg yolks and syrup are combined together in a bowl over a hot-water bath (double boiler) over medium-low heat until mixture is pale and light in color. Mix until the mixture reaches 140ºF, and hold there for three minutes. Remove the mixture from heat and whip until cool and volume has increased. Take care to whip the mixture continuously while over the hot-water bath to avoid over-coagulation of the egg yolks.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>