Sabayon cream. What is it, dessert sauce recipe

Sabailon is the French version of the Italian zabaglione. This is a cream based on yolks with sugar, which is prepared with the addition of white wine or champagne. The Italian variation usually consists of Marsala wine and more sugar. The less wine in the recipe, the sweeter and thicker the sabayon is, and the more of it, the softer and lighter the cream.

Classic Sabayon dessert recipe

There is nothing difficult about making sabayon at home.

Cream sabayon classic recipe

This easy gourmet dessert requires just 3 ingredients.

What ingredients will you need?

For a classic dessert you need:

• 4 egg yolks (large);
• 0.75 tbsp. granulated sugar;
• 0.75 tbsp. dry white wine.

Step-by-step cooking process

The classic version of the dessert is prepared as follows:

1. It is necessary to break the eggs and transfer the yolks to a large stainless steel or glass container.
2. Next, add sugar and beat until the mixture turns light yellow.

3. Next, stir the wine into the egg and sugar mixture, place the bowl of yolk mixture over a pan of simmering water (making sure the water does not touch the bottom of the container), and continue to whisk and cook gently until the mixture thickens (about 5 minutes).
4. As soon as the cream begins to collect on the whisk and stops flowing, you need to immediately remove it from the heat and pour it into serving glasses.

How to serve and what to add

Classic sabayon is served warm. Its consistency resembles a soft, light foam that melts in your mouth.

You can serve various foods with sabayon .
Berries and crushed ginger cookies are a good option. You can also add grated chocolate, wafer crumbs and any other dessert toppings.

Composition and calorie content of sabayon sauce

The nutritional value of a dish depends on the type of ingredients. If it contains berries and fruits, it can be included in a diet for weight loss - provided that sugar is limited, but if you need to control your weight, it is advisable to avoid dessert with chocolate.

The calorie content of sabayon sauce made without additional additives is 218.6 kcal per 100 g, of which:

• Proteins - 10.6 g;
• Fats - 17.2 g;
• Carbohydrates - 3.8 g;
• Dietary fiber - 1 g;
• Water - 64.9 g.

Vitamins per 100 g:

• Vitamin A - 509.4 mcg;
• Retinol - 0.485 mg;
• Beta Carotene - 0.143 mg;
• Vitamin B1, thiamine - 0.143 mg;
• Vitamin B2, riboflavin - 0.235 mg;
• Vitamin B4, choline - 443.21 mg;
• Vitamin B5, pantothenic acid - 2.334 mg;
• Vitamin B6, pyridoxine - 0.323 mg;
• Vitamin B9, folate - 14.777 mcg;
• Vitamin B12, cobalamin - 1.025 mcg;
• Vitamin C, ascorbic acid - 33.72 mg;
• Vitamin D, calciferol - 4.205 mcg;
• Vitamin E, alpha tocopherol - 1.253 mg;
• Vitamin H, biotin - 31.868 mcg;
• Vitamin K, phylloquinone - 0.1 mcg;
• Vitamin PP - 2.7454 mg;
• Niacin - 0.191 mg.

Macroelements per 100 g:

• Potassium, K - 189.04 mg;
• Calcium, Ca - 94.25 mg;
• Magnesium, Mg - 19.55 mg;
• Sodium, Na - 58.03 mg;
• Sulfur, S - 112.71 mg;
• Phosphorus, Ph - 315 mg;
• Chlorine, Cl - 107.6 mg.

Microelements per 100 g:

• Aluminum, Al - 4.5 mg;
• Boron, B - 9.1 µg;
• Iron, Fe - 3.948 mg;
• Iodine, I - 19.62 μg;
• Cobalt, Co - 13.368 μg;
• Manganese, Mn - 0.101 mg;
• Copper, Cu - 103.61 μg;
• Molybdenum, Mo - 11.318 μg;
• Tin, Sn - 1.18 μg;
• Selenium, Se - 0.3 μg;
• Strontium, Sr - 1.55 μg;
• Fluorine, F - 6.3 μg;
• Chromium, Cr - 4.27 μg;
• Zinc, Zn - 1.7929 mg.

Digestible carbohydrates per 100 g:

• Starch and dextrins - 0.549 g;
• Mono- and disaccharides (sugars) - 3.7 g;
• Glucose (dextrose) - 0.247 g;
• Sucrose - 0.165 g;
• Fructose - 0.692 g.

Sabayon sauce contains nonessential and essential amino acids, cholesterol and saturated fatty acids, especially if milk is among the ingredients. It is this that allows you to give the dessert an airy consistency.

Nutritional value of Italian dessert depending on ingredients:

With strawberry

Sabayon is a dessert that is often mixed with berries.

This recipe uses strawberries combined with basil, black pepper and Grand Marnier for the perfect sweet taste and bold aroma.

What ingredients will you need?

For the strawberry filling:

• 500 g strawberries;
• 2 tbsp. l. powdered sugar;
• 8 pcs. freshly ground black peppercorns;
• half a bay leaf;
• a sprig of fresh basil;
• mint sprig;
• 1 tsp. Grand Marnier.

For the sabayon:

• 6 egg yolks;
• 90 g powdered sugar;
• 1 tbsp. l. Grand Marnier;
• 1 tbsp. l. warm water;
• 50 ml 35% cream, lightly whipped.

Step-by-step cooking process

Preparation of strawberry filling:

1. It is necessary to cut medium-sized strawberries in half, and larger berries into quarters.

2. Then you need to place all the ingredients in one container, cover with plastic wrap and leave at room temperature for 1-2 hours.

Preparing the sabayon:

1. Place all the ingredients for the sabayon in a heatproof bowl and place it over a pan of simmering water.
2. Using a balloon whisk or electric mixer, beat the mixture until it has tripled in volume and is light golden brown. This will take about 10 minutes.
3. Next, you need to remove the mass from the water bath and continue to beat until room temperature, add whipped cream and mix, put in the refrigerator until serving.
4. To serve the dessert, place the pickled strawberries on serving plates and use a spoon to cover the filling with sabayon.
5. If desired, you can brown the surface of the dessert using a blowtorch until it is dark golden brown.
6. It is recommended to sprinkle the finished dessert with basil and mint leaves.

Useful properties of sabayon sauce

The product will quickly restore the body's energy reserve, increase tone, and help recover from grueling physical and mental stress.

Benefits of sabayon sauce:

1. Normalizes the state of the nervous system, stimulates the production of serotonin, and prevents the development of depression.
2. It has a positive effect on bone and cartilage tissue, increases the production of synovial fluid, and stops the development of osteochondrosis, osteoporosis, and arthrosis.
3. Prevents the occurrence of anemia.
4. Improves visual acuity and memory function, sharpens reactions.
5. Increases libido, stimulates erection in men.
6. Stops the development of age-related changes.
7. Stimulates the work of sweat and sebaceous glands.

If you use milk and honey as ingredients, the dessert will be enriched with additional properties: immunostimulating, anti-inflammatory and antipyretic. During illnesses that occur with an increase in temperature, it is difficult to force yourself to swallow even a piece. A few spoons of sweet sauce will help cope with temporary weakness and mobilize the body's defenses.

With orange

Sabayon is a great reminder that the simplest dishes can often be the most delicious. This classic Southern French foamy egg-based custard whips up effortlessly to create a unique and elegant dessert that's best paired with fresh fruit.

Traditionally, sabayon is made from champagne (in France) or Marsala wine (in Italy, where it is called zabaglione). But for this non-alcoholic version, you need to use orange juice.

While this drink doesn't have the same gasiness as Champagne, it still provides a creamy lightness that perfectly complements the rich base flavor. Surprisingly, the orange flavor is actually very subtle and does not at all overpower the creamy base of the dessert.

What ingredients will you need?

For the orange version of the dessert you will need:

• 1 orange;
• 0.3 tbsp. + 1 tbsp. l. granulated sugar (85 g);
• 2 eggs (whole);
• 2 egg yolks;
• 0.5 tbsp. cream (120 ml);
• 0.25 tbsp. powdered sugar (+ a little more for sprinkling);
• 500 g of any berries.

Step-by-step cooking process

To prepare orange sabayon you will need to do the following:

1. You need to wash the orange, remove the zest and squeeze out the juice, set them aside separately.
2. Using an electric mixer or by hand, beat the cream and powdered sugar until stiff peaks form.
3. In a separate (heatproof) container, beat the eggs, egg yolk, orange juice and zest, slowly add the sugar, whisking constantly until the mixture begins to foam.

4. Next, you need to place the bowl with the egg mixture in a water bath (or double boiler) and continue whisking until the volume of the mixture doubles (or even triples) and acquires a creamy consistency (this will take 2-3 minutes). You want to make sure the consistency of the dessert is creamy (it should coat the whisk without dripping) as this means the eggs are cooked correctly.
5. Remove the container from the heat and continue whisking to bring the sabayon to room temperature (this will take another 3-4 minutes).
6. Then carefully add the whipped cream to the dessert and stir with a rubber spatula.

How to serve this sweet dish

For serving you will need:

1. It is necessary to wash and dry the berries, if necessary, cut them (for example, strawberries) and evenly spread them along the bottom of the serving vessels, carefully pour sabayon on top.
2. Next, sprinkle the dessert with light powdered sugar and place under the top heat of the oven for 30 seconds. - 2 minutes. (depending on the power of the stove) until you get a light golden hue. This can also be done using a torch.

Homemade sauce "Zabaione"

This is a simple Sabayon recipe that anyone can make on their own, even without any culinary skills. You can serve it not only as a dessert or an addition to it, but also with vegetables.

Ingredients for the sauce:

• sugar – 1/2 cup;
• white wine – 100 ml;
• eggs – 6 pcs.;
• lemon – 1 pc.

Since this delicacy requires only yolks, you should consider preparing some kind of culinary or confectionery delight with the whites. For example, meringue, cream, pie, cake or any other. The recipe looks like this step by step:

1. Pour the yolks into a fireproof container. When separating from the whites, care should be taken not to damage the integrity of the yolks.
2. The lemon, thoroughly washed and slightly dried with a napkin, is peeled from the zest, which is crushed using a regular grater. The juice is squeezed into a glass and mixed with enough boiled water to make a quarter glass.
3. Lemon zest is added to the yolks along with sugar. On the minimum heating of the stove, the mixture is heated and stirred with a whisk. Half a glass of wine and lemon juice diluted with water are poured in.
4. The brew simmers while whipping for about 10 minutes. Do not allow it to boil!

Cauliflower, asparagus and other vegetables go well with this sauce. If it is served with sweet dishes, you can add nutmeg, a little vanilla and cinnamon. It's also good as a stand-alone dessert.

With caramelized apples

Sabayon is a cream that is usually served with fruit. This version of the dessert contains Calvados (instead of wine) and natural vanilla bean, resulting in an unusual and very sharp taste.

To soften it, add juicy apples stewed in caramel.

What ingredients will you need?

For the caramelized apples:

• 1 tbsp. water;
• 0.5 tbsp. Calvados;
• 2 tbsp. Sahara;
• 4 tbsp. l. unsalted butter;
• 1 tbsp. heavy cream;
• 4 Granny Smith apples, cored and halved;
• sliced ​​toasted almonds and fresh mint.

For the sabayon on Calvados:

• 5 tbsp. l. Calvados, separately;
• 3 egg yolks;
• half a vanilla pod, cut lengthwise and peeled, with seeds reserved;
• 5 tbsp. l. sugar, separately;
• 0.5 tbsp. heavy cream.

Step-by-step cooking process

Making caramelized apples:

1. In a heavy-bottomed saucepan over high heat, combine the water, Calvados and sugar and cook, whisking frequently, until the crystals dissolve.
2. Next, increase the heat to high and heat the mixture to a simmer, continuing to simmer until the syrup reaches 137°C on an instant-read candy thermometer and begins to caramelize.

3. Then you should remove the container from the stove, add butter to the syrup and beat until smooth, then pour in the cream and stir evenly.
4. After this, you need to put the apples in the pan and return it to the stove, cook over moderate heat for about 20 minutes. or until soft, turning fruit halves occasionally.

Preparation of sabayon with calvados:

1. In the bottom of a double boiler over medium-high heat, heat the water to a boil.
2. In the upper part of the double boiler in a deep container you need to combine 4.5 tbsp. l. Calvados, egg yolks, reserved vanilla seeds and 4 tbsp. l. sugar, cook for about 6-8 minutes, whisking constantly until the mixture thickens.
3. Next, remove the pan from the heat and transfer the yolk mixture to a small stainless steel bowl set in an ice bath and continue whisking until the cream cools and thickens.
4. In a separate medium container, using a mixer at medium speed, you need to whip the cream, the remaining 0.5 tbsp. l. Calvados and 1 tbsp. l. sugar until medium peaks form.
5. Then add the cooled yolk mixture to the cream and beat until stiff peaks form, cover and refrigerate for up to 24 hours.

How to Serve Dessert

Caramelized apples should be placed on portion plates along with a small amount of thickened syrup, and topped with chilled sabayon. It is recommended to sprinkle the dessert with sliced ​​almonds and mint on top.

Calorie content and benefits

Sabayon is quite high in calories, however, among sweets it is close to dietary dishes. Its nutritional value is about 220 kcal per 100 g. The energy load is distributed as follows:

Sabayon contains a large amount of cholesterol (273.5 mg per 100 g), so people with diabetes, heart disease and obesity should use it with caution. . Sabayon has quite a lot of bioavailable iron and phosphorus - 1.8 and 156.9 mg, respectively.

Therefore, the cream is recommended as a dessert for those who suffer from anemia and pathologies of the osteoarticular system. In order to give the treat to children with iron deficiency, the alcohol in the recipe is replaced with the same volume of milk.

Sabayon has quite a lot of bioavailable iron and phosphorus - 1.8 and 156.9 mg, respectively. Therefore, the cream is recommended as a dessert for those who suffer from anemia and pathologies of the osteoarticular system. In order to give the treat to children with iron deficiency, the alcohol in the recipe is replaced with the same volume of milk.

The cream is rich in vitamins A and E. The first of them is responsible for visual acuity and skin health, and the second controls human reproductive function and is necessary in the diet of pregnant women.

It is worth mentioning that the presence of ethyl alcohol excludes classic sabayon from the menu of people with liver disease.

Taking into account ancient recommendations, we can recommend dessert to men to enhance “male strength.” Previously, in Sardinia (Sardegna), the groom was given a bowl of sabayon to show his “best side” on his wedding night.

In the diet of healthy, active people, sabayon should be present at breakfast in the amount of 200-250 g. It will provide the body with the necessary energy for a long time.

Now everything has been said about sabayon. Just like that, we’ve quietly given you a great dessert idea for your New Year’s table. And it will be even better if you set this table in Italy. Live festively, love forever, travel wisely and remember: “A spoon is good for dinner, and sabayon is good for a holiday!”

italy4.me

Category:

With wine

Sabayon is a dessert that is most often prepared with the addition of wine.

One of the best options is the Marsala brand, since it is the one that is included in the basis of the Italian recipe for this cream.

What ingredients will you need?

For this version you will need:

• 6 large egg yolks;
• 0.3 tbsp. Sahara;
• 0.7 tbsp. Marsala wine, dry or sweet;
• Berries sprinkled with sugar 1 hour before preparing the dessert;
• Amaretti cookies, optional.

Step-by-step cooking process

This recipe is made as follows:

1. In a large heatproof bowl, whisk the wine and sugar, then add the egg yolks.

2. Next, place the container on a saucepan of slightly boiling water (the bottom of the bowl should not touch the water) and whisk vigorously until the mixture becomes foamy and dense. If for some reason you have to stop whipping, you need to remove the mixture from the water bath as quickly as possible. Sabayon is ready when the mass becomes thick and holds its shape.
3. To serve the dessert, you need to put the cut berries and juices from them into portioned dishes and pour warm cream, if desired, sprinkle with crumbled Amaretto cookies.

Cream “Zabaione” with lemon

Like other options, this sauce recipe can be considered as an independent delicacy, an addition to baked goods, vegetables and even fish.

Ingredients for three servings:

• sugar – 125 g;
• eggs – 6 pcs.;
• table wine – 125 ml;
• lemon – 1/4 pcs.

The wine used is dry. The yolks must be cooled before cooking. Cooking instructions:

1. Scald the lemon and grate the zest (from a quarter of the citrus) on a fine grid of a grater. Squeeze the juice from the same proportion and dilute it with water so that the total volume is 75 ml.
2. Yolks and zest are added to a fireproof container and everything is mixed, followed by the addition of sugar.
3. After the mixture is placed on the stove with minimal heat, add wine and lemon juice diluted with water.
4. With continuous whisking, the mousse is brought to a thick state (the process takes about 10 minutes). Do not allow it to boil!
5. Served chilled in a gravy boat, if it is served as an addition, in bowls - as an independent dish.

Chefs recommend adding vanilla (natural) and nutmeg when the cream is served with desserts. When planning to serve it with main courses, you can expand the list of ingredients with saffron, garlic, and ground pepper. There are also variations of the recipe where the wine is replaced with olive oil.

With champagne

Sabayon is often prepared with the addition of champagne.

This allows you to make the dessert more fluffy in consistency and interesting in taste.

What ingredients will you need?

For dessert with champagne you will need:

• 5 large egg yolks;
• 0.3 tbsp. plus 1 tbsp. l. Sahara;
• 0.3 tbsp. champagne or sparkling wine;
• 0.75 tbsp. heavy cream, chilled;
• 1 tbsp. strawberries;
• 2 tbsp. l. melted unsalted butter.

Step-by-step cooking process

Preparation of sabayon in champagne is carried out as follows:

1. Combine the yolks, sugar, and champagne in a large metal bowl set over a large saucepan of simmering water and whisk until the mixture is very thick and expands, about 7 minutes.

2. Next, you need to move the container to an ice bath and let the mixture cool completely.
3. Place the cream in a large container and beat until it forms stiff peaks, then fold it evenly into the yolk mixture, cover with plastic wrap and refrigerate for at least 20 minutes.

Chocolate Sabayon

For a dish for 4 servings you will need the following ingredients:

• egg yolk - 4 pcs.;
• dark chocolate - 40 g;
• cream (more than 30% fat) - 1 cup;

• granulated sugar - 80 g;
• rum - 3 tbsp. l.;
• a pinch of cinnamon (to taste).

Note: it is recommended to buy “bitter” chocolate, with a cocoa content of at least 75%.

Cooking method:

1. Chop the chocolate and melt in a water bath. Cool.
2. Beat the egg yolks and sugar until foamy, adding rum and chocolate alternately.
3. Place the container with the contents in a water bath, continuing to vigorously stir the mass with a whisk for another 10 minutes.
4. Transfer the cream to a wide bowl and cool.
5. In a separate bowl, whip the cream, add it to the chocolate-egg cream and mix thoroughly.
6. Cover the container with cling film and place in the refrigerator for 1 hour.
7. Divide the sauce among the molds and sprinkle with cinnamon.

Chocolate dessert is ideal for those with a sweet tooth, as well as those who love a delicate and refined taste.

With baked pear

This is an amazing recipe that suggests mixing aromatic baked pears with spices and delicate sabayon cream.

Preparation next.

What ingredients will you need?

For pears:

• 12 pears, preferably different varieties (4 pieces of each);
• 1 bottle of Jeunesse Cabernet Sauvignon;
• 1 cinnamon stick;
• star anise;
• allspice;
• carnation;
• fresh nutmeg;
• 1 tbsp. granulated sugar.

For the sabayon:

• 0.25 tbsp. white wine, preferably Herzog Late Harvest Zinfandel;
• 8 egg yolks;
• 0.25 tbsp. Sahara.

To submit:

• cookie;
• roasted almonds.

Step-by-step cooking process

Preparing baked pears:

1. Pears need to be cut in half, core and stems removed.

2. Next, place the fruit halves face down on a baking sheet and bake at 200°C for 20-35 minutes until the bottom side is nice and caramelized.
3. In a clean saucepan, combine the wine, cinnamon, allspice, cloves, anise and freshly ground nutmeg, add the sugar and stir until it dissolves.
4. The baked pears need to be immersed in this mixture (making sure that they are completely covered with a layer of liquid), then cover the pan with a lid, put on the stove, heat to a boil and cook for about 20 minutes.
5. Allow the pears to cool in the liquid and then remove them to a plate.
6. Return the spice mixture to low heat and simmer until it reduces in volume and reaches a syrupy consistency.

Preparing the sabayon:

1. In a heat-resistant container in a water bath (or in a double boiler), you need to combine the egg yolks and wine, beat well (so that air gets into the yolks).

2. Next, you need to gradually add half the sugar, continuing to beat.
3. As soon as the sabayon thickens a little, add the remaining sugar and continue whisking until it reaches a light creamy texture.

How to Serve Dessert

Place the warm cream into portioned dishes. Next, add the pears to the sabayon and top with crushed biscuits, toasted and sliced ​​almonds, and the pear spice syrup.

Interesting facts about sabayon sauce

There are many versions of the appearance of this dish. One of them says that the recipe was invented in 1471 by captain Paolo Giovana, who, during the constant internecine wars tearing apart Italy, discovered that the provisions had run out and there was nothing to feed the soldiers. Having collected supplies from local residents, he decided to brew something resembling grog. But being unfamiliar with cooking, he mixed eggs and sugar in arbitrary proportions and boiled the mixture. The sauce was named after the village in which the platoon was quartered.

According to the second legend, the sauce was named after the Spanish Saint Pasquale di Baylon. At that time he had not yet been canonized and was preparing food in the kitchen of some monastery in Piedmont with a name that has not survived to this day. One day, which was not at all wonderful, as it seemed then, for the monks there were not enough ingredients for the traditional dessert - in particular, flour, and the monk added sweet wine to the eggnog. Subsequently, based on this recipe, the original zabaglione was born.

There is one more assumption. The pilgrims who wandered around Europe introduced Italian culinary specialists to the thick Slavic sbiten, which was called “zabaja”. Subsequently, they began to make sabayon based on it.

And the latest version. The sauce appeared in the 16th century thanks to the court cook Bartolomeo Scappi. It was he who made a new dish for his ruler, Charles Emmanuel I of Savoy.

South American cooks can boast of their recipes for sweet desserts reminiscent of sabayon. In Colombia, Venezuela and Argentina, the seasoning is used not only as a food product, but also as an aphrodisiac. It is offered to men before their wedding night. The “wedding dessert” contains a large amount of strong alcohol – often rum.

How to make sabayon sauce - watch the video:

https://youtube.com/watch?v=W9XUS-QcSnY%3Ffeature%3Doembed

Sabayon will be a wonderful addition to any home celebration. Just don’t forget that you will have to cook separately for children - beat eggs with milk.

Author: editors of TutKnow.ru

Useful tips and tricks

Sweet sabayon is a dessert or drink made from egg yolks, sugar and sweet wine . In some cases, espresso is also used to prepare it. Sweet sabayon is a wonderful, light dessert to enjoy after eating a heavier main course such as a roast or steak.

In addition, there is a savory recipe for sabayon, which is ideal for foods such as fish, meat or vegetables. You can add fresh herbs and any spices to this version of the dish.

The zesty sabayon can be served as a hollandaise sauce, perhaps with blanched or steamed asparagus.

Initially, the recipe for this sauce appeared in Italy, and then spread throughout Europe and became part of French cuisine. The differences between these versions are extremely minor.

The main useful tips and recommendations regarding the preparation of sabayon are as follows:

• Sabayon, according to the classic recipe, is a warm dessert, so it should be prepared immediately before serving. It can be served cold, but tastes much better at room temperature or warmed up. If the dessert is prepared in advance, you should leave it indoors rather than transferring it to the refrigerator to prevent it from getting cold before serving.
• There are two ways to serve sabayon. The first is to simply spread the cream on fresh fruits, berries, cookies, and so on.

• In the second case, add a little powdered sugar on top, after which the dessert must be placed under the top heat of the oven or fried with a blowtorch so that its surface is slightly caramelized.
• During caramelization, the sabayon will swell a little, so be sure to place it in heat-resistant containers with higher edges (for example, bowls, ramekins or glasses) and fill them only 2/3 full (otherwise the cream will start to leak out in the oven).
• The sabayon can be made a couple of days before serving. However, to use it cold, it should be mixed with whipped cream. You will then need to store it covered in the refrigerator until use.
• During cooking, care must be taken not to overcook the sabayon. The end result should be a smooth and silky sauce or cream (thick and textured). The temperature of the sabayon should be around 65°C.
• Making it is a fairly quick process, so you'll want to make sure all the ingredients are measured out and ready to add from the start.
• The quality of eggs is of great importance. You need to make sure they are fresh. You can use any wine according to your preference. When adding sweet varieties, the amount of sugar can be reduced.
• Whisk continuously throughout the preparation of the sabayon.
• It is highly recommended not to cook this sauce over direct heat. For a water bath, you can use a double boiler or the pot and bowl method. Before adding all the components, you should make sure that the water does not boil, but is constantly boiling.
• You can be endlessly creative with fruit and berry toppings. Fresh, seasonal berries (such as strawberries, blackberries, raspberries and blueberries) are ideal for sabayon. Additionally, there are many fruits that are just as delicious in this dessert, especially the meaty types: peaches and apricots (they bring out the creamy texture), banana and kiwi, mango and papaya, and so on.

• Although sabayon is a light and elegant dessert on its own, it can also be served as a topping for any pie.

One of the most recommended ways to serve sabayon is to pour the sauce into champagne or demitasse glasses , garnish with a sprig of mint and complement with any cookies (soft or crunchy). Additionally, you can add grilled peaches, spiced prunes, or fresh berries sprinkled with crumbled meringue.

Sabayon 19.03

First acquaintance Sabayon 19.03

GNOME boots to 2.4 GB and runs as a live environment by default. You automatically log into the GNOME desktop and are greeted with a “Welcome” greeting. Below are installation buttons with links to various online resources. The wallpaper is a colorful swirl with the Sabayon logo under the motto “simplicity is sophistication.”

Best articles Sour cream pie

Sabayon has made several tweaks to the GNOME desktop. By default, apps use a dark theme and there is an app menu in the top bar. The menu is useful because the default app overview in GNOME has limited space for app names (11 characters). This works great for GNOME applications since the names tend to be short and succinct.

GNOME comes with a fairly standard set of applications. You get Firefox and the Evolution email client before HexChat and Transmission. More unusual apps include Avahi and various Python coding apps.

The GNOME desktop works correctly. The desktop environment is responsive and applications work correctly.

Sabayon Package Management

Sabayon is based on Gentoo, and you can use the Gentage Portage package manager, but most users will probably want to install binary packages rather than compile everything from source. Additionally, using Entropy and Portage is possible, but not recommended.

Entropy's command line package manager is Equo.

Major kernel updates

The documentation section about updating a new installation of the distribution mentions that Equo cannot automatically update the kernel to a new major version. The kernel is updated manually.

There are two options here.

• updating the kernel manually by copying and pasting commands
• Reinstall every time a new ISO is published (which apparently happens once a year).

Alternatively, you can try updating the kernel using Sabayon's graphical application manager called Rigo Application Browser.

Rigo

Rigo is used for:

• package search
• installing and uninstalling individual applications
• system updates
• perform various complex tasks, such as managing software repositories.

Rigo is easy to use and gets the job done, although it does have a few issues.

First, the app doesn't ask for the root password when an update is applied. Secondly, the buttons are not always clickable and “extremely important” notifications are not always viewed.

Oysters with Sabayon sauce

Oyster lovers can try making Sabayon cream. The recipe includes a new ingredient - cream. This sauce turns out to be very delicate and is ideal for the aromatic pulp of oysters.

You will need to prepare:

• oysters – 6 pieces;
• shallots – 1 piece;
• leeks – 2 pieces;
• butter – 50 g;
• semi-dry champagne – 100 g;
• yolk – 1 piece;
• heavy cream – 30 ml;
• lemon – 1 piece;
• salt, pepper - to taste.

Open fresh oysters and pour the first oyster water into a separate container. Separate the second water and place the oysters, freed from the shell, in the same bowl. Clean the shells, dry them and set them aside for a while.

Chop the shallot and saute it over low heat in a frying pan greased with butter until golden brown. Pour in champagne, first oyster water and evaporate half of the resulting mixture.

Separate the yolk and white. Using a mixer or whisk, beat the yolk until thick foam, pour in the cream and beat again until fluffy. Stir in the fried shallots. Add salt and pepper to taste.

Now you can start cooking oysters. Place the second water with seafood pulp in a frying pan. Simmer over low heat for ten or fifteen minutes until the liquid has evaporated. Once the oysters are ready, you can start decorating the dish.

Each shell is filled with finely chopped leeks, oyster pulp, and sauce must be added on top. Place everything on a baking sheet and bake in the oven at 200 degrees for several minutes. In order to get a golden crust, the oysters can be additionally treated with a gas burner on top of the Sabayon sauce.

The recipe with photo was provided by healthy nutrition doctor A. Vitorskaya. They contain recommendations on how to correctly perform the layout. At home, you don’t have to stick to them, because the dish turns out quite tasty anyway.

Contraindications to the use of sabayon sauce

Not everyone can afford to introduce a multi-ingredient dish into their diet. Yolks, the main ingredient, are a strong allergen. Spices, milk, alcohol, chocolate and grated nuts can cause a negative reaction in the body.

Under no circumstances should you give dessert with a fortified drink to children under 3 years of age. Even a few drops of alcohol can cause alcohol intoxication in a child.

Harm from sabayon sauce may occur:

• for peptic ulcers and gastritis with high acidity, chronic colitis, pancreatitis, biliary dyskinesia;
• for neurodermatitis, psoriasis, seborrheic dermatitis and frequent urticaria;
• for bronchial asthma;
• for chronic furunculosis, acne;
• with diabetes mellitus.

These diseases are not contraindications for use, but an extra portion can provoke an exacerbation.

You can't enjoy dessert if you have chronic alcoholism. Even a small amount of alcohol in dessert can provoke binge drinking in a person who is trying to give up a bad habit.