White Chocolate Sabayon

White Chocolate Sabayon

http://www.thatsmyhome.com/sweetspot/wcsab.htm

5 egg yolks

2 oz. sugar

Beat eggs and put over a double boiler, over very low heat. Add sugar and with a whisk beat this about 8 - 10 minutes. If the egg mixture gets to warm, take it off the heat for a couple of minutes and continue to beat. You don't want to scramble the eggs here. The mixture should ribbon off the whisk. Cool over ice and continue to whisk it until it cools.

Melt:

1 lb. white chocolate

2 oz. Grand Marnier

1/2 C. orange juice

Whip to peaks:

1 1/2 C. whip cream

1 t. vanilla

Prepare 1/4 oz. gelatin in 1/4 C. orange juice. You can microwave this for 20 - 30 seconds. Watch it carefully, don't let it get to hot or will get stringy when added to the cold mixture.

Combine:

Add the egg mixture to the chocolate. Blend in very well. Add the gelatin and again blend in well. Add 1/4 of the whipped cream to the chocolate mixture. Fold in the remaining whipped cream. Try not to deflate the cream.

Pour into your serving bowl. Refrigerate. You can also scoop this like ice cream, after it has been refrigerated, if you want individual servings.

Serves 10.

This is not an easy recipe to master. It does have a degree of difficulty. When made right, it is smooth, creamy and the best dessert ever!

You can substitute dark chocolate if you like and vary the flavorings.

Try Chambord instead of the Grand Marnier, add raspberry juice made up from strained frozen raspberries with a little o.j. and dark chocolate.

Poached Apples with Muscat Canelli Sabayon Recipe courtesy Emeril Lagasse, 2003

Recipe Summary Difficulty: Medium Prep Time: 25 minutes Cook Time: 20 minutes Yield: 4 servings User Rating: No Rating

1 (750 ml) bottle Muscat Canelli or other sweet dessert wine (about 3 1/4 cups)
3 tablespoons honey
2 strips tangerine or orange peel, about 1/2 by 1-inch
4 large apples, such as Rome, peeled, cored and quartered
6 large egg yolks
1/4 cup sugar
1/4 cup finely chopped toasted walnuts
Fresh mint sprigs, for garnish
Tangerine or orange zest, for garnishIn a saucepan, bring the wine, honey and peel to a simmer. Reduce the heat and simmer for 3 minutes. Add the apples, cover, and simmer until the apples are tender when pierced with a sharp knife but not falling apart, 7 to10 minutes. Remove from the heat and remove the apples with a slotted spoon to a large bowl. Drizzle with about 1/2 cup of the poaching liquid.

Strain the poaching wine into a clean container. Measure 1 cup and let cool. Reserve the remaining wine for another use.

In the top of a double boiler or in a stainless steel bowl that will fit over a medium saucepan, whisk together the yolks and sugar. Place over a pot of barely simmering water (being careful that the bowl does not touch the water) and cook, whisking constantly. When the mixture begins to thicken and become frothy, gradually add the wine, whisking. Continue to cook, whisking constantly, until soft peaks begin to form and the mixture is nearly doubled in volume, 5 to 6 minutes, being careful that the eggs do not scramble and periodically removing the pan or bowl from the heat, as necessary, if it starts to get too hot.

Remove from the heat and whisk in more sugar, if desired.

Arrange 4 apple quarters in each of 4 shallow dessert bowls or footed coupes. Top each with about 1/2 cup of the sabayon, sprinkle with chopped nuts. Garnish with fresh mint and zest. Serve immediately.