Author Topic: Chilled Rum (or Sherry) Sabayon  (Read 2972 times)

Offline Thermomixer

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Chilled Rum (or Sherry) Sabayon
« on: December 18, 2008, 02:51:56 am »
Chilled Rum (or Sherry) Sabayon

Ingredients:


3 egg yolks
50 g caster sugar (made in Thermomix)
3 tablespoons orange juice
2 tablespoons rum or Pedro Ximenez sherry

Method:

Insert Butterfly over blades in Thermomix and add egg yolks and sugar. Cream yolks and sugar for 4 minutes on speed 4.

With the Butterfly still in place, set Thermomix for 7 minutes at 70C on speed 4. Gradually add the orange juice and rum (or sherry) through the lid.

The mixture should be thick when cooked; you may need to increase the temperature to 80C and cook slightly longer.

Place mixture into a bowl, cool, cover and chill in the fridge thoroughly before serving.

The sauce is best made on the day it is to be served as it tends to separate.

Hints:
In the Northern Hemisphere, egg nog is a very traditional drink at Christmas. This is a cool variation that is suitable for the Australian climate.

From Ann Miller - first published at http://thermomixmagic.blogspot.com/2008/12/christams-cooking.html
« Last Edit: December 18, 2008, 04:27:27 am by Thermomixer »
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