Sabayon with cognac and orange zest
2 servings
15 minutes
Sabayon with cognac and orange zest is an exquisite dessert of European cuisine, originating from Italian tradition. The delicate and airy cream made from egg yolks whipped with sugar gains noble depth of flavor from the cognac and milk. The warm vanilla sweetness blends smoothly with fruity notes, while the lightly charred orange zest adds a subtle citrus aroma and light caramelization to the dessert. Sabayon is perfect as a standalone dessert or accompanied by fresh berries and crispy cookies. This magnificent treat can conclude a festive dinner, allowing one to enjoy its velvety texture and warming richness of flavors.
1
Whisk the yolks with sugar until they triple in volume, then add cognac and milk. Bring to a homogeneous mass.
- Egg yolk: 4 pieces
- Sugar: 100 g
- Cognac (brandy): 50 ml
- Milk: 50 ml
2
In a water bath, continuously stir the mixture until it thickens. Divide into portions.
3
Twist the orange zest, spray with oils, burn it and serve with cream.
- Orange zest: 20 g
