Best Single Malt Scotch Sabayon Recipes

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CHAMPAGNE SABAYON



Champagne Sabayon image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 5

6 egg yolks
2/3 cup Champagne
1/3 cup granulated sugar
1/4 cup heavy cream
Mint sprigs, for garnish

Steps:

  • Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
  • Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.

LOBSTER IN CALVADOS SABAYON



Lobster in Calvados Sabayon image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

4 lobsters
4 ounces butter, plus 4 ounces
Salt and pepper
2 medium size carrots, diced
8 tomatoes, sliced in quarters
6 tablespoons tomato paste
3 tablespoons flour
1 cup finely chopped shallots
16 ounces Calvados
3 cups heavy cream
1 lemon, juiced
1 teaspoon cayenne pepper
2 tablespoons finely chopped parsley

Steps:

  • Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size.
  • Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside.
  • Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl.
  • To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil.
  • In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley.
  • To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters.

SINGLE MALT SCOTCH MARTINI



Single Malt Scotch Martini image

Provided by Food Network

Yield 1 martini

Number Of Ingredients 3

3 ounces Oban scotch
1/4-ounce Tio Pepe Fino Sherry
Lemon peel spiral

Steps:

  • Combine scotch and sherry in cocktail shaker, stir, strain into martini glass and garnish with the lemon peel spiral.;

COFFEE SABAYON



Coffee Sabayon image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 4

4 teaspoons instant espresso or coffee dissolved in 1/4 cup boiling water, cooled
4 egg yolks
1/2 cup sugar
1/4 cup rum

Steps:

  • Steep instant espresso in boiling water and cool to room temperature. Mix with 4 egg yolks, and sugar and set in the top of a double boiler. Beat with an electric beater until mixture is thick and fluffy. Beating constantly, pour the rum into the egg yolk mixture in a slow thin stream and continue beating until mixture almost triples in volume; this may take 10 minutes or so.
  • To serve, spoon mixture into balloon wine glasses or goblets, or chill for 30 minutes and serve as a sauce over ladyfingers or angel food cake.

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