Rum Sabayon
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1/4 cup sugar
- 1 cup heavy cream
- 4 large egg yolks
- 1/4 cup rum (preferably light)
- Carbohydrate 10 g(3%)
- Cholesterol 177 mg(59%)
- Fat 18 g(27%)
- Protein 3 g(5%)
- Saturated Fat 10 g(51%)
- Sodium 21 mg(1%)
- Calories 227
Preparation In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
Preparation In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
