Sabayon Mousseline

Sabayon Mousseline


  • 6 egg yolks
  • 1/2 cup sugar
  • pinch salt
  • 1 cup champagne or white wine
  • 1 cup heavy cream


You will need a stainless steel mixing bowl and a shallow container that can hold the mixing bowl along with an ice water bath. It is important to whisk the warm sabayon in an ice water bath until thoroughly chilled. Properly done the chilled sabayon will hold for many hours. Place a generous amount of ice cubes in the container and half fill it with cold water. Set this container by the side of the stove. Choose a pot that is large enough to hold the stainless steel cooking bowl and fill 1/3rd full of water and bring to a simmer. Combine the yolks, sugar and salt in a stainless steel mixing bowl. Whisk well and add the wine. Place the stainless steel bowl into the pot over barely simmering water, whisk the mixture vigorously until it thickens to the consistency of heavy cream and turns pale yellow. This should take about 10 to 15 minutes. Immediately remove the bowl from the pot and place into the container with the ice water bath. Whisk the mixture vigorously until thoroughly chilled. Cover and refrigerate till needed. When ready to serve whip the cream and fold it into the sabayon.

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