Best True Orange Sabayon Recipes

"ALL CRABMEAT" CRAB CAKES

Steps:

• Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.
• Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.
• Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.
• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

BLOOD ORANGES WITH GRAND MARNIER SABAYON

Steps:

• Finely grate enough zest from 1 orange to measure 1/2 teaspoon. With a sharp knife cut peel from oranges, including all white pith, and cut sections free from membranes. Squeeze enough juice from membranes to measure 2 tablespoons. Divide sections among 4 stemmed glasses.
• Have ready an instant-read thermometer in a measuring cup of hot water. In a metal bowl whisk together zest, yolks, orange and lemon juices, sugar, and liqueur until combined well. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until tripled in volume and thermometer registers 140°F., 3 to 5 minutes. Cook sabayon, whisking, 3 minutes more, or until thickened enough so that strokes leave a clear path.
• Spoon sabayon over orange sections and garnish with pistachios.

BLOOD ORANGE SABAYON

Steps:

• Finely zest 1 orange& place in large bowl.
• Remove the skin from all the oranges, cut them into segments (keeping the juice- you should have about 1/4 cup).
• Divide the segments between 2 serving dishes& chill.
• Add the reserved juice into the zest.
• Add yolks& sugar and whisk together.
• Bring a large pot of water to a simmer.
• Place the bowl with the egg yolks on top& using an electric mixer, whisk until the mixture thickens& doubles in volume (about 5- 7 minutes).
• Remove the orange segments from the fridge; pour hot sauce over top& serve immediately.

PUFF PASTRIES WITH RASPBERRIES AND ORANGE SABAYON

Steps:

• For the puff pastry squares: Preheat the oven to 400 degrees F. Carefully unfold the puff pastry and cut out twelve 3-by-3-inch squares. Line a half sheet tray with a nonstick silicon mat or spray with nonstick spray. Spread the squares out evenly on the half sheet tray, and lightly brush with the cream. Bake in the oven until golden and puffy, 10 to 15 minutes. Transfer the puffs to a wire rack to cool.
• For the orange sabayon: Combine the sugar and egg yolks in a large metal mixing bowl. Set the bowl over a pot of simmering water (to create a double-boiler) and whisk until the yolks become pale yellow in color. Continue to whisk over low to medium heat until the mixture begins to thicken, about 10 minutes. Add the juices and zests and continue to whisk so the sauce thickens back up again. Add the liqueur and whisk until incorporated and the sabayon is light, fluffy and has good volume, 2 minutes longer. Assemble the raspberries and puff pastry together on a plate (if serving individual plates, allow 2 puffs per plate). Drizzle with the honey and pour the sabayon over and around the raspberries and puff pastry squares. Dust with the confectioners' sugar.

ORANGE SUPREME GRATINEE WITH TANGY SABAYON SAUCE

Steps:

• Preheat the broiler on low.
• Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.
• Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.

CHAMPAGNE SABAYON

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.