Cooking Classics
The Technique
Vanilla Bean-Chèvre Sabayon
Sabayon is a luxurious dessert that is simple to prepare. Egg yolks, sugar & wine are blended & cooked using a bain marie over slow simmering water. The procedure aides in thickening the mixture into a light & airy delight. Vanilla Bean-Chèvre Sabayon offers the additional taste notes of goat cheese. The dessert may be portioned in glasses or Classic Tuile Cups making it ideal to serve for a number of lovely spring gatherings. Learn how to prepare a French classic in your very own kitchen.
Vanilla Bean-Chèvre Sabayon
makes 4 servings
4 egg yolks
1/4 cup sugar
1/4 cup white wine
2 Tbsp chèvre
1/4 tsp vanilla bean paste
Optional: 1/4 cup cold heavy whipping cream
Classic Tuile Cups
Garnish: Fresh lavender
Fill a large bowl halfway with ice & cold water. Set aside. Place a 3 quart saucepan with an inch of water over Medium heat & bring to a simmer. Whisk together the egg yolks, the sugar & the white wine in a medium stainless steel bowl. Place the bowl over the simmering water then reduce the heat to Medium-Low. Cook, whisking constantly all over the bottom & the sides the prevent the eggs from scrambling, 4 to 5 minutes. The mixture should be light & airy throughout, double to triple in volume & hold a ribbon for 2 to 3 seconds when the whisk is lifted above the mixture. Add the goat cheese & the vanilla bean paste & whisk until smooth. Remove the bowl from the heat & transfer to the ice bath, nestling the smaller bowl into the larger bowl. Whisk the mixture occasionally for 5 minutes. Transfer the sabayon to a fresh Medium bowl. Chill 30 minutes. If desired, beat the cream with an electric mixer until soft peaks form. Fold the whipped cream into the sabayon & portion between Classic Tuile Cups or coupe-style champagne glasses. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Vanilla Bean-Chèvre Sabayon
It is not necessary to purchase any special equipment in order to prepare this traditional dessert. Create a bain marie by placing a saucepan over the stove eye with about 1-inch of water in the bottom. Bring the water to a simmer then place a stainless steel bowl over the top & proceed with the recipe as instructed. Adjust the heat as necessary & have a dry dishtowel handy as the bowl can get quite hot & steam will be present.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Fill a large bowl halfway with ice & cold water. Set aside. Place a 3 quart saucepan with an inch of water over Medium heat & bring to a simmer. Whisk together the egg yolks, the sugar & the white wine in a medium stainless steel bowl. Place the bowl over the simmering water then reduce the heat to Medium-Low.
No. 2
Cook, whisking constantly all over the bottom & the sides the prevent the eggs from scrambling, 4 to 5 minutes.
No. 3
The mixture should be light & airy throughout, double to triple in volume & hold a ribbon for 2 to 3 seconds when the whisk is lifted above the mixture. Add the goat cheese & the vanilla bean paste & whisk until smooth.
No. 4
Remove the bowl from the heat & transfer to the ice bath, nestling the smaller bowl into the larger bowl. Whisk the mixture occasionally for 5 minutes.
No. 5
Transfer the sabayon to a fresh Medium bowl. Chill 30 minutes. If desired, beat the cream with an electric mixer until soft peaks form. Fold the whipped cream into the sabayon & portion between Classic Tuile Cups or coupe-style champagne glasses. Garnish, if desired. The sabayon will thicken additionally the longer it chills.
The Tune
“Come What May” Etta James
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