RUM SABAYON
Categories Milk/Cream Rum Dairy Egg Quick & Easy Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.
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Azim Vuia
[email protected]This recipe looks delicious! I'm going to save it for later.
sbonelo skhakhane
[email protected]I've never heard of rum sabayon before. I'm curious to try it.
Chondon Sorkar
[email protected]I'm definitely going to try this recipe. It looks like the perfect dessert for my next dinner party.
Selloane Mafakacha
[email protected]This recipe looks a bit complicated. I'm not sure if I'm up to the challenge.
ONETAP kING
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry.
Cynthia Walters
[email protected]I'm going to try making this recipe for my next dinner party. It looks delicious!
Senyonjo Ismail
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Demar toffe Demar
[email protected]I'm not a big fan of rum, but I really enjoyed this sabayon. The rum flavor was subtle and perfectly balanced by the other ingredients.
Mohan Khadka
[email protected]This was the perfect dessert for my dinner party. It was elegant and impressive, yet still easy to make.
Md Agite Hossain
[email protected]I've never had rum sabayon before, but I'm definitely a fan now! It's such a unique and delicious dessert.
Adventure Lover
[email protected]This recipe is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Caitlin
[email protected]I'm not sure what went wrong, but my sabayon turned out curdled. I think I might have cooked it over too high heat.
Johnny “JT” Tucker
[email protected]This recipe is a bit time-consuming, but it's worth it. The sabayon is so light and fluffy, and the rum flavor is just right.
Daphine Birungi
[email protected]Delicious! I used dark rum instead of light rum and it gave the sabayon a richer flavor.
Abubakr Khan
[email protected]This was my first time making rum sabayon and it turned out great! I followed the recipe exactly and it was perfect.
Mujahid Jarwar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of rum. But I'm so glad I did! The rum flavor is subtle and perfectly balanced by the other ingredients.
lonetis
[email protected]This rum sabayon is a keeper! I've made it several times now and it always turns out perfect. It's the perfect dessert for a special occasion.
Gaberella Boyer
[email protected]Absolutely divine! The rum sabayon was a hit at my dinner party. It was light, fluffy, and packed with flavor. My guests raved about it.