Chocolate sabayon

Makes about 4 cups, or enough to fill a 9-inch cake

This filling is featured in Chocolate Sabayon Torte. You can also use it to make a dramatic version of a chocolate cream pie: pipe or spoon the sabayon into a fully baked pie or tart crust. Or, serve it on its own in a slender glass, topped with a puff of whipped cream. The quantity of gelatin is just enough to let the sabayon hold its shape, not so much that it turns out rubbery.

Ingredients

  • 1 1/4 cups heavy cream
  • 1 package (2 1/4 teaspoon) powdered unflavored gelatin
  • 1/4 cup cold water
  • 5 large egg yolks
  • 1/3 cup sherry wine
  • 1/4 cup sugar
  • 4 oz semisweet or bittersweet chocolate, chopped

Directions

  1. Whip the cream in a chilled bowl until it holds a firm peak when the whisk is turned upright. Cover and refrigerate.
  2. Sprinkle the gelatin over the cold water in a small bowl and stir to break up any clumps. Let the gelatin soften in the water for about 2 minutes. Heat the softened gelatin over simmering water or in a microwave for about 20 seconds on low power until melted.
  3. Prepare an ice bath. Whisk together the egg yolks, sherry, and sugar in a heatproof mixing bowl and set over simmering water.
  4. Continue to whisk as the eggs cook. They will thicken, triple in volume, and become a pale yellow, about 15 minutes. The mixture should fall from the whisk in ribbons that hold their shape on top of the sabayon. Remove from the heat and set directly in the ice bath.
  5. Melt the chocolate in the microwave or over simmering water and let cool slightly. Add about one-third of the sabayon mixture to the cooled melted chocolate to lighten it, then add the chocolate mixture to the remaining sabayon. Stir in the melted gelatin. Continue to whisk over the ice bath until the sabayon is cool. Fold the whipped cream into the sabayon and use immediately.

CIA FOODIES

Chocolate Sabayon

Chocolate sabayon
Makes about 4 cups, or enough to fill a 9-inch cake This filling is featured in Chocolate Sabayon Torte. You can also use it to make a dramatic version of a chocolate cream pie: pipe or spoon the sabayon into a fully baked pie or tart crust. Or, serve it on its own in a slender glass, topped with a puff of whipped cream. The quantity of gelatin is just enough to let the sabayon hold its shape, not so much that it turns out rubbery.

Ingredients

  • 1 1/4 cups heavy cream
  • 1 package (2 1/4 teaspoon) powdered unflavored gelatin
  • 1/4 cup cold water
  • 5 large egg yolks
  • 1/3 cup sherry wine
  • 1/4 cup sugar
  • 4 oz semisweet or bittersweet chocolate, chopped

Directions

  1. Whip the cream in a chilled bowl until it holds a firm peak when the whisk is turned upright. Cover and refrigerate.
  2. Sprinkle the gelatin over the cold water in a small bowl and stir to break up any clumps. Let the gelatin soften in the water for about 2 minutes. Heat the softened gelatin over simmering water or in a microwave for about 20 seconds on low power until melted.
  3. Prepare an ice bath. Whisk together the egg yolks, sherry, and sugar in a heatproof mixing bowl and set over simmering water.
  4. Continue to whisk as the eggs cook. They will thicken, triple in volume, and become a pale yellow, about 15 minutes. The mixture should fall from the whisk in ribbons that hold their shape on top of the sabayon. Remove from the heat and set directly in the ice bath.
  5. Melt the chocolate in the microwave or over simmering water and let cool slightly. Add about one-third of the sabayon mixture to the cooled melted chocolate to lighten it, then add the chocolate mixture to the remaining sabayon. Stir in the melted gelatin. Continue to whisk over the ice bath until the sabayon is cool. Fold the whipped cream into the sabayon and use immediately.

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