Sabayon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes caster sugar
- 6 egg yolks
- 2 1/2 décilitres dry white wine
- 1 spoonful vanilla sugar
Instructions
- Work the caster sugar hard with the egg yolks until the mixture makes the ribbon.
- Slacken it with the dry white wine.
- Whisk on the side of the fire until the mixture becomes foamy and thick.
- Flavour at will with the flavoured sugar or the liqueur.