Best Coffee Sabayon Recipes

ZABAGLIONE

Steps:

• Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
• Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
• Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
• Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

CHOCOLATE, BLOOD ORANGE, CRISPY WALNUTS AND COFFEE SABAYON

Steps:

• Combine the milk and cream together in a saucepan and warm over a medium low heat
• Whisk together the egg yolks and sugar
• Just before the milk mixture comes to the boil, pour it over the yolks and whisk to combine
• Return the mixture to the pan and cook out, whisking all the time, until the mixture reaches 84°C
• Pour the mixture over the chocolate and whisk everything together until the chocolate has melted. Once cooled, whisk in the brandy and sea salt. Allow to chill overnight
• To make the coffee sabayon, combine the yolks, sugar, coffee, blood orange zest and honey in a heatproof bowl
• Whisk everything over a saucepan of boiling water until the mixture becomes thick, then slowly add the melted butter, whisking all the time. Once emulsified, add the juice of the orange and transfer the mixture to an iSi Whip. Charge twice and keep warm
• Preheat the oven to 180°C
• Spread the walnuts out on a baking sheet and toast in the oven for 20 minutes, until lightly browned
• Spoon a generous amount of set chocolate in the middle of 6 bowls. Using the back of a hot spoon, make a well in the centre of each
• Divide the orange segments between the wells in the chocolate and top with the walnuts of the chocolate with the walnuts. Shake the coffee siphon and cover the chocolate with sabayon. Dust with ground coffee and serve immediately

'IMPRESSIONISM' - COFFEE CRèME PâTISSIèRE, SPONGE AND COFFEE ZABAGLIONE

Steps:

• Begin by preparing the coffee crème pâtissière. Combine the milk and vanilla seeds in a small pan and gently bring up to the boil. Once boiling, remove the milk from the heat and pass through a sieve into a clean pan
• In a separate bowl, whisk the egg yolks and sugar together until light and creamy. Sift the flour into the bowl, gently folding the flour into the egg mixture from the bottom of the bowl up until thoroughly combined
• Gradually pour the hot milk into the mixture, stirring well to combine, and pour the mixture back into the milk pan. Place over a low heat and allow to thicken gently for 5 minutes, stirring continuously.
• Remove the pan from the heat and transfer to a bowl to cool, stirring occasionally to ensure no lumps form. Once cool, cover the surface of the crème pâtissière with cling film to prevent a skin from forming and transfer to the fridge until required
• Preheat the oven to 180°C/gas mark 4
• To make the stencils for the sponge cake shapes carefully cut out 4 rectangles measuring 7x11cm from a silicone mat for the cylinders. Cut 20 identical teaspoon shapes out from a separate silicone mat and place on top of another silicone mat to form a mould, doing the same with the cylinder stencil.
• For the sponge base whisk together the eggs, icing sugar and plain flour until thoroughly combined. Carefully spoon the sponge mixture across the rectangular and spoon moulds and spread smooth with a palette knife. Bake in the oven for 6 minutes
• Remove the spoon and rectangle shapes from the oven and leave the spoons to cool. While still hot, roll the rectangles around some rolling pins to form a cylinder shape and leave to cool
• For the zabaglione, whisk together the egg yolks, espresso and sugar until combined. Warm the mixture over a bain-marie, whisking until it thickens to a cream-like consistency. Remove from the heat and allow to cool
• For the coffee crème pâtissière, vigorously mix 100g of the crème pâtissière with the espresso and transfer to a piping bag. Gently remove the cylinders from their rolling pins and divide between serving plates, piping a generous serving of coffee crème pâtissière almost to the top of each one
• To serve, spoon a little of the zabaglione into the top of each cylinder and smear a generous portion of the remaining zabaglione across each plate, garnishing with a coffee bean. Divide the cake spoons between plates and dust liberally with icing sugar, finishing with a generous sprinkle of ground coffee using a teaspoon as a stencil

SABAYON

Steps:

• Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
• In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
• Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
• In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.

SABAYON

Steps:

• Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
• Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.