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Ginger Or Orange Sabayon Cream Recipe
|Granulated sugar||2 Ounce (60 Gram)|
|Grated ginger||1 Teaspoon, finely grated|
|Heavy cream||8 Fluid Ounce (250 Milliliter)|
|Confectioners sugar||1 Tablespoon|
Calories 311 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 14.7 g73.5%
Trans Fat 0 g
Cholesterol 219.8 mg
Sodium 28 mg1.2%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.02 g0.1%
Sugars 17.9 g
Protein 3 g6%
Vitamin A 20.6% Vitamin C 0.7%
Calcium 5.3% Iron 1.9%
*Based on a 2000 Calorie diet
In a heatproof bowl placed over a saucepan of barely simmering water (not touching bowl), whisk together the egg yolks and granulated sugar.
Add the ginger or the orange zest and orange juice.
Using a whisk or electric mixer, beat until light colored and thickened, 5-6 minutes.
Remove the bowl from the heat and nest it in the ice water.
Continue whisking until cold.
It will get quite thick.
In another bowl whip the cream until soft folds form.
Add the confectioners' sugar and whip until stiff peaks form.
Stir the cream into the egg yolk mixture just until blended and smooth.
Cover and refrigerate.
Stir well before serving, as it may separate slightly upon sitting.