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


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


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.

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
« Last Edit: December 18, 2008, 04:27:27 am by Thermomixer »
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