Muscat Sabayon Recipe

Ingredients:

• 4 large egg yolks
• 1/2 cup Muscat wine
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Directions:

1. Fill a small saucepan with about 2 inches of water, and bring it to a simmer over medium heat.
2. In a large heatproof bowl, whisk together the egg yolks, wine, sugar, vanilla extract, and salt.
3. Place the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water, and whisk constantly until the mixture triples in volume and becomes thick and foamy, about 5-7 minutes.
4. Remove the bowl from the heat and continue whisking for 1-2 minutes to cool down the mixture.

Serving suggestions:

Serve the Muscat sabayon as a topping for fruits, or over a slice of cake or some ice cream. It can also be used as a filling for pastry shells or layered desserts. Be creative and enjoy this delicious and elegant dessert!

Verdict:

This Muscat sabayon is a delightful and easy to make dessert. The combination of egg yolks, Muscat wine, sugar, and vanilla extract results in a rich and velvety custard with the perfect level of sweetness. The sabayon can be made in advance, and stored in the fridge for a day or two. Just give it a quick whisk before serving to restore its creamy texture.