Sabayon | James Beard Foundation
This creamy sabayon is the perfect complement for Jason McLeod's Beard House dessert of sweet strawberries paired with a tangy rhubarb–rosé compote and nutty cocoa nib–almond crumble.
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Cooking tools:
- Candy thermometer
- Stand mixer
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Spatula
- Airtight container
Ingredients
- 1/2 sheet gelatin
- 1 cup caster sugar
- 1 cup water
- 6 egg yolks
- 1/2 cup plus 2 tablespoons whipping cream
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