Capsicum sabayon
Warm sabayon must be served immediately. Note
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Cooking tools:
- Saucepan
- Stove
- Blender
- Food processor
- Fine-mesh sieve
- Mixing bowl
- Whisk
Ingredients
- 1 medium red capsicum (200g), chopped coarsely
- 1 cup (250ml) chicken stock
- 1 sprig fresh thyme
- 4 egg yolks
- 60 grams cold unsalted butter, chopped
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