This Sabayon is the basis for the Iced Coffee Parfait. It can also be used to make mousses and fruit gratins – taken from Raymond Blanc’s “Kitchen Secrets“. I have a Thermomix and used this to create the sabayon. I have included both methods below.
4 medium egg yolks
50g caster sugar
125ml Muscat or other sweet dessert wine
1 tablesp lemon juice or to taste
150ml whipping cream
Grind the sugar for up to 20 secs, speed 9. Insert the butterfly whisk and add the egg yolks. Cook at 50 degrees C for 4 minutes on speed 4. Add the wine and continue to cook at 80 degrees C for 5 minutes, speed 3. Remove the jug and plunge into a bowl of iced water for a minute or two. Dry off the jug and replace. Continue to whisk at speed 2 with no heat for another 5 minutes or until the sabayon has gone cold.
In a large, heatproof bowl, whisk the egg yolks, caster sugar, wine and lemon juice together for 1 minute. Stand the bowl over a bain-marie of barely simmering water, making sure it is not touching the water and whisk for 7 – 8 minutes (I recommend using an electric whisk) until it reaches 78 degrees C, resulting in a light, fluffy sabayon. Remove the bowl from the heat and place over a larger bowl of crushed ice. Continue to whisk until the sabayon is cold.
In another bowl, whip the cream to soft peaks and then fold into the cold sabayon. Cover and refrigerate until ready to use or freeze.