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Gallery Recipe Summary Servings: 12

Ingredients Ingredient Checklist 5 large egg yolks Pinch of salt 1/4 cup plus 2 tablespoons sugar 1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine 3/4 cup heavy cream 2 teaspoons freshly squeezed lemon juice 1 jar (7.4 ounces) roasted whole chestnuts Chocolate Straws Cocoa powder, for sprinkling

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 5 large egg yolks Pinch of salt 1/4 cup plus 2 tablespoons sugar 1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine 3/4 cup heavy cream 2 teaspoons freshly squeezed lemon juice 1 jar (7.4 ounces) roasted whole chestnuts Chocolate Straws Cocoa powder, for sprinkling

Directions

Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.

In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add the Muscat; whisk to combine.

Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.

In a large chilled bowl, whip cream until soft peaks form. Add the lemon juice, and fold the whipped cream into the chilled sabayon. Divide among 12 serving dishes; top each with 2 roasted chestnuts and 1 chocolate straw; sprinkle with cocoa. Serve.

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All Reviews for Sabayon With Roasted Chestnuts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sabayon With Roasted Chestnuts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest