Desserts / Frozen Amaretto Sabayon With Bitter Chocolate Sauce
Soft and creamy sabayon with a twist of amaretto, paired with bitter homemade chocolate sauce. Recipe courtesy of Francesco Bettoli, executive chef of La Baita Italian Restaurant & Bar
Prep sabayon batter
- Whisk egg yolks with sugar in large metal mixing bowl until smooth, then add amaretto liquor and continue mixing.
- Boil 1/5 saucepan of hot water then turn to low heat. Place bowl on saucepan rim and whisk for 10 minutes. Whisk constantly so the mixture does not cook.
- Pour mixture into another bowl and keep stirring for 5 minutes until cool.
Cream
- Hand whip fresh, single cream for 5 minutes to a soft peak with medium consistency.
- Add the whipped cream into mixture and gently combine.
- Pour into a plastic jug.
Moulding sabayon
- Wrap the 5x5 cm moulds bottom with cling film. Crush amaretto biscuits into the moulds. Press gently to flatten and make a base.
- Slowly pour the mixture into the moulds up to about 1 cm below the top. Place in freezer for 4-6 hours.
Prep sauce
- Mix water, cream and sugar in saucepan.
- Heat the mixture over high heat and keep whisking rapidly for 1 minute. Remove from heat when the mixture boils.
Chocolate syrup
- Add cocoa powder and continue whisking rapidly for 1 minute.
- Add sheet gelatin and whisk rapidly for 2 minutes until the gelatin is completely melted.
- Pour out through fine strainer and let cool to room temperature. Wrap with cling film and store in fridge for later use.
Arrangement
- Gently rub the moulds with palms for 30 seconds to get the sabayon out.
- Garnish with raspberry and gooseberry, or other berries of your choice. Garnish the plate with chocolate sauce and crushed amaretto biscui
INGREDIENTS
- (6 servings)
- Frozen amaretto sabayon
- Amaretto liquor (100g)
- Fresh cream (300g)
- 6 egg yolks
- 8 amaretto biscuits
- Bitter chocolate sauce
- Sugar (250g)
- Water (100g)
- Cream (140g)
- Cocoa powder (60g)
- Sheet gelatin (5g)
WINE PAIRING
- Prosecco VSAQ – Val D’Oca
- Magnificent mousse, perfect balance between acidity and softness.
- Wine pairings by John Fagan
- Managing Director at La Baita Italian Restaurant & Bar
MUSIC PAIRING
- Artist: Buddy Guy
- Title: Hold That Plane!
- Date: 1990
- Label: Vanguard
- Music pairings by Vincent Lam, lead singer and guitarist of Helter Skelter
WHERE TO BUY
- NA
PREP TIME & COOK TIME
- 10 mins; 5 mins
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