Tag Archives: sous vide sabayon

Champagne Zabaglione (Sabayon)

Courtesy of Pam McKinstry at SVKitchen.com Makes about 1 cup/240 ml INGREDIENTS For Zabaglione 4 large egg yolks 1/2 cup (120 g) castor or superfine sugar 1/2 cup (120 ml) champagne For Zabaglione Parfait 1/2 cup (120 ml) heavy whipping cream 1/2 pint (115 g) fresh raspberries   INSTRUCTIONS Fill and preheat SousVide Supreme to 165F/ 74C. In a small bowl, gradually whisk the sugar into the eggs yolks. Add the Champagne and continue to whisk lightly until the sugar dissolves. Pour the mixture into a small (quart/0.9 liter) SousVide Supreme zip cooking pouch and, using the Archimedes principle, evacuate the air and zip the … Read More