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Sabayon

SABAYON - A Wine Custard (sah-bah-yawn)
 Makes 4 to 6 servings.
Sabayon has a French lightness and festivity about it, in contrast to Italian Zabaglione, which is richer, more concentrated, and earthy. Both are delicious with fresh berries and other tart fruit. Unfortunately, both sauces are fragile and should be made at the last minute.
Special kitchen tools and equipment: one-quart copper or stainless steel round bottom bowl, a double boiler bottom and hand held electric mixer or balloon whisk
 
 5 fresh egg yolks
 5 ounces sweet white wine
1 ounce Creme de Cacao
 ½ cup granulated sugar
2 cups tap water for double boiler
 
1. If using a copper bowl, clean it with coarse salt and lemon juice or vinegar, then wash and dry it well. If using a stainless-steel bowl, just be sure that it is very clean and dry. Put the egg yolks, sugar,wine and Creme de Cacao,  in the mixing bowl, and with a balloon whisk or hand-held electric mixer, whisk the ingredients just until mixed.
 2. Over medium heat, bring water to just below a simmer; set the bowl over the steaming water and whisk for 5 - 8 minutes, until the sauce is fluffy and rich and holds a ribbon trail for 10 seconds when the whisk is lifted. Keep the pan of water below a simmer, and move the bowl off the pan if at any point it appears to be cooking too quickly. The slower the custard cooks the more stable it will be. The custard will curdle if it gets too hot.
3. Take the sauce from the heat and continue whisking at least 2 minutes. If serving warm, use it at once. If serving the sauce cool, whisk it until tepid then stir it occasionally again to prevent it from separating. It can be kept about 15 minutes at room temperature. www.parkcitycookingschool.com

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