sultry sabayon

It’s the kind of dessert that you want to feed to someone, or have someone feed you. Sabayon is an egg-yolk base that serves as the foundation for emulsified sauces, such as hollandaise or bearnaise. When the yolks are whipped with a sweet element and alcohol, you get something that looks like this:

Place a stainless steel bowl over a pot of gently simmering water. In the bowl, whisk together 3 egg yolks, 3 tablespoons of sugar, and 3 tablespoons of white wine, or any alcohol you have on hand. Once the eggs double in volume and become thick and frothy, you’re done. Yup, that’s it. If you end up with scrambled eggs, well, you’ve screwed it up.

If you’re watching your figure, sabayon is a relatively safe dessert choice when compared to, let’s say, ice cream or whipped cream. And let’s face it–no one wants to take off their pants after gorging on a bowl of either.

I recently made this for my mom, so it was a tame night; we spooned the sabayon over berries and ate it in pajama pants, not underwear. Next time, I’ll make it a romantic occasion–underwear and all. Maybe even candles. Maybe that’s pushing it.

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