Best Rum Sabayon Recipes

Rum Sabayon Sauce image

Provided by Aunt Cookie

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 eggs
3 egg yolks
2 -4 tablespoons rum (I use 4 tb. white rum)
1/2 cup sugar
2 tablespoons fresh lemon juice

Steps:

Whisk together all of the ingredients in a double boiler.
Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
Remove from the heat. Serve warm or chilled -- both ways are good!

Nutrition Facts : Calories 188.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 247.3, Sodium 40.6, Carbohydrate 26.2, Sugar 25.4, Protein 5

Rum Sabayon image

Yield Makes about 2 cups

Number Of Ingredients 4

Steps:

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.

RUM SABAYON WITH SEASONAL FRUITS image

Yield 4-6 servings

Number Of Ingredients 9

Sabayon:
2 egg yolks
⅓ cup sugar
¼ cup rum (I use Appeltons)
½ cup cream
Fruit:
2-3 oranges, peeled and segmented
4-6 kiwifruit, peeled and sliced (use gold or green)
½ pineapple, peeled and sliced in thin wedges

Steps:

The light custard base for the sabayon mixture can be made ahead of time and chilled. All kinds of fruit go well with this rich, creamy mixture. The kiwifruit, oranges and pineapple used here are great for winter, but in summer berries and sliced apricots, nectarines and peaches work just as well. Beat egg yolks and sugar in a heatproof bowl until very pale and thick. Whisk in rum. Set bowl over a saucepan with 4-5cm of simmering water (water should not touch base of bowl) and continue whisking vigorously until sauce thickens and coats the back of a spoon, about 8 minutes. Remove from heat and place bowl immediately into cold water to prevent further cooking. Mix cream into cooled sabayon. If not using at once, cover and chill; sabayon will keep up to 24 hours in the fridge. To serve, place prepared fruit in heat-proof shallow bowls. Whisk sabayon before pouring 2-3 tablespoons over each serving. Place under preheated grill until sabayon just starts to turn golden, 2-3 minutes. Serve at once.