This sabayon orange brûlée is an elegant ... Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar ...

Remove from heat and whisk in Grand Marnier. Pour sabayon over oranges. Transfer to broiler, about 4 inches from heat. Broil until edges of sabayon turn dark golden, about 3 minutes. Watch ...

Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ...

A sabayon is what you make first when making a hollandaise — the frothy egg mixture into which you whisk melted butter. A sabayon is made by the same principle in that the protein, the lecithin ...

Reduce the speed of the beaters to a slow speed, then whisk in the rum. Add the softened butter a little at a time, whisking until each addition has become fully incorporated into the sabayon ...

The cookies can be made in advance and kept in an airtight container for 3 days. For the sabayon, whisk the egg yolks with the sugar over a bain-marie over medium high heat until frothy.

Line a large, flat baking tray with baking parchment. Whisk the yolks and sugar to make a sabayon (pale and volumised). Sift the cocoa into the yolks and sugar. Add the chocolate. Whisk the egg ...