Sabayon Cream

Submitted by enr on 11 Dec 2010
Ingredients
100 ml dry white wine
100 g sugar
6 yolks
1 tsp gelatine
100 ml whipped cream
Method
Boil the wine with sugar. Add egg yolk, previously beaten with a little white wine. Mix until a creamy mixture. Should not exceed 80 C. Strain the mixture cooled in ice bowl. Once the mixture cool, add gelatin, stirring rhythmically. Carefully transfer the yolk mixture to cream shattered. Dessert leave to rest for about 1 hour. We fill in cocktail glasses.
Containers:
Difficulty
Easy
Tested
0 users
11 Dec 2010
Author
lady_LANA
Source
http://www.zvezdev.com