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Chef Luciano Pellegrini prepares Sabayonne Custard
Tags:How to Make Sabayonne recipe,cheflive,dessert,luciano pellegrini,sabayonne custard
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We are going to make a Sabayonne with Vin Santo. Sabayonne is a custard that we will make you know as we say right there and then. The cooking time is right on the burner. And we start by cracking our eggs. All we need is the yolk. And there is a failsafe recipe that my instructor in hotel school once told me and they never fail me. So you go by depending on how many people you're doing it for. Each person gets one egg yolk. One tablespoon of sugar and one tablespoon-and-a-half of whatever liquid you make it with. So the classic Sabayonne is made with Marsala wine.
So today we are going to making with Vin Santo which is again a typical of Tuscan. It's kind of a tuscan theme or central Italy theme menu today. Two, three, four, five, six and then we have our Vin Santo. One and two, three. No sense saving them much. We are going to grate some orange zest in it. Just for kicks. And then whisk, and whisk everything up. So obviously you want to use a stainless steel bowl. I would encourage the first time trier to use a bemary which is a container with water, boiling water underneath and then just put a bowl over that water. So you basically cook with steam. Doing with fire might be a little tricky. And from the moment you put it on you have to whisk. So basically what you have to do incorporate air into the egg yolk and puff it up.
Doesn't matter which way you whisk. You want to do circular. You want to do counter-clockwise, back and forth, zig zag. As long as you whisk air in. As you can see the foam that comes on top. I am doing just that. The trick to Sabayonne is to cook it just enough that it becomes firm but not overcook. Otherwise once you cook the yolks they take into a cooked egg flavor.
So as you can see it's beautifully thicken. So we are going to turn that off and then. The bowl we are going to put some berries. The black berry and raspberries and blueberries. Everybody is sharing. We are going to pour our Sabayonne right on top. Nice and thick. And while you weren't looking, I just switch the oven to broil. So I am going to stick it in the oven for just one quick second so that the egg gets a little color. Here we have some wilted mint. This looks okay. Just for garnish. Do want to keep and eye on things. Just like that and then, just a bit of mint and well done. Berries with Sabayonne Gratin.