Sabayon, pronounced sa-buy-yawn
A frothy, light sauce or dessert that consists of beaten egg yolks and a number of other additions such as sugar, water, or wine. The mixture is made by whipping the ingredients over gentle heat or simmering water, in order to thicken the yolks and incorporate air. It is best consumed seconds after it's made.
The Italian counter part to France's sabayon is known as zabaglione.
I am crazy about gratins. It's actually starting to drive my father crazy, the incessant dad let's have zucchini gratin for dinner and non stop dad I found the best tomato gratin recipe. I've been doing a lot of outside the box thinking about gratins lately (plain old potatoes is just oh-so-boring) and got to wondering, could you make a sweet variation for dessert? I did some research and BINGO! found the most amazing recipe for a grapefruit sabayon gratin. Sounds divinely sophisticated doesn't it? A sabayon (or zabaglione if you are Italian) is a light frothy egg-based dessert sauce flavored with wine. Toss in a few slices of tart ruby red grapefruit and you are in for one heavenly treat. To take a look at the recipe, read more
