How To make Light Sabayon
1 c Cream sherry (optional*)
10 1/2 oz Extra firm silken tofu
1/2 c Liquid Fruitsource (R)
2 tb Canola oil
1 ts Vanilla extract
Try this variation of a French sauce as a topping on pancakes. DIRECTIONS ========== Heat sherry over medium heat until reduced by half. Remove from heat and blend in remaining ingredients. Serve warm. Makes 3 cups Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 mg calcium HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat all ingredients until warm. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Light Sabayon's Videos
Sabayon Sauce (Zabaglione)
This video demonstrates a classic French method and technique for making this old world traditional sauce. The origin of this sauce is the Italian Zabaglione sauce which is why it’s included in the title here. I use sweet Marsala wine to flavor this sauce but any number of different wines and/or liquors can be used instead of the Marsala. Good examples would be dark rum, sweet white wine, Gran Marnier and Amaretto or any of those mixed with the Marsala as well.
The Best Tiramisu Recipe | Emojoie Cuisine
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12cm x 19cm x 4.5cm mold with 800ml volume
Ingredients
- Lady Fingers -
2 egg yolks
30g sugar
2 egg whites
30g sugar
60g Cake flour
Powdered sugar
*180℃ 20min.
- Tiramisu cream -
3 egg yolks
60g sugar
30g marsala (You can use water or milk instead.)
30g water (You can use milk instead.)
500g mascarpone
Espresso (Coffee) 120ml
Sugar
Marsala
Cocoa powder
* Preheating is necessary. Even if the recipe was written without preheat oven ..., you must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe is only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
-Conversion Guide-
15 cm (6 inch) → 18 cm (7 inch)
Ingredients 1.5 times
Bake time 1.25 times
15 cm (6 inch) → 21 cm (8.2 inch)
Ingredients 2 times
Bake time 1.5 times
15 cm (6 inch) → 12 cm (4.7 inch)
Ingredients 0.66 to 0.7 times
Bake time 0.8~0.9 times
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Sabayon, an easy dessert sauce
Learn How to Make Perfect Sabayon by Chef Michael Swamy - #DESSERTed
This time Chef Michael shows you a recipe for a simple French custard, the Sabayon. Watch the video to find out how to make this dessert!
Ingredients:
1) Eggs
2) Sugar
3) Vanilla Essence
4) Cream
Tip: Sabayon goes well with fruits :)
Check out this recipe for Peppered Strawberries:
Try out Chef Michael's Green Apple Frangipane recipe:
Also learn How To Make Eggless Chocolate Yoghurt Cake:
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Organic pea pancake, asparagus and poached eggs with a herb sabayon by Tom Aikens
Perfect for an indulgent weekend brunch, light lunch or starter, this vibrant pea and asparagus recipe from Tom Aikens makes the most of seasonal organic produce, showing off verdant green vegetables and the wonderfully orange egg yolks. Fluffy pea pancakes are topped with simply cooked asparagus and poached eggs then served with a rich lemon and herb sabayon sauce.
Find the recipe here:
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Champagne Sabayon Mussels Gratin: It is a dish to include in your festive menus
Here is a dish to include in your festive menus: mussels gratin with champagne flavored sabayon. The sabayon is a light, foaming and smooth cream, we top mussels with it and grill them in the oven.
Ingredients for 4 people
700g mussels
10cl champagne
4 egg yolks
50g butter
300g grated cheese
30g breadcrumbs
1 lemon wedge
1 garlic clove
5g parsley
cookingwithmorgane.com
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