The dessert of our dreams came to our homes. Welcome to Paulina Kitchen! And they pay attention that today we bring a high level of tips, secrets and recipes to do with Sambayón cream .
Advancing a little about what this recipe is, I tell you that their main ingredient is the beaten yolks and yolks by themselves do not make the snow effect, they do not get up, then we would have to help them with water ... that's why we put wine,? health!
We promise you that it is very easy to do, there are three super basic ingredients: buds, sugar and sweet wine . Ready, we serve it with some cookies or something crispy. It is ideal to accompany with a coffee ☕.
About the Sambayón
Its history and some secrets
Like all famous dessert, when we start looking for its origin we find a thousand stories, a thousand and one "inventors", it is very curious because it is a very old recipe. What we can be sure is that it is born in Italy, for the 16th century.
One of its stories tells that the recipe is born from the hand of a ship captain named Emiliano Giovanni Baglioni , who for his trips always had grapes, wine and eggs on hand.
Apparently, this was the secret formula from which the famous dessert was created, popularly called "Zvàn Bajòun." Of course, over time the cream was changing its name, from Zambajoun, to Zabajone, Zabaglione.
The years were passing and this became an elegant way to drink Marsala wine, a sweet wine made in the region surrounding the Italian city of Marsala.
The secret was to beat an egg yolk to form a foamy cream. This elegant and delicious foam made rage in Paris. Some time later he renames as Sambayón.
3 sweet recipes with sambayon cream to love life
Chocolate sambayon
For this dessert we need: Sambayón Cream, 50 gr. of cocoa powder, 50 gr. Chocolate and 150 grams of syrup
- With the still hot cream, we add chocolate to pieces, syrup and cocoa powder. We beat a while to integrate the ingredients and voila.
- The chocolate sambayon is used immediately. We can sprinkle some icing sugar on top. Delicious.
Drunk biscu
This is from our favorites, we need: 350 gr ground sugar, 4 eggs, 150 gr, 1 teaspoon of vanilla essence and sweet wine or cognac.
- In a bowl we place the eggs and 100 gr of sugar, we beat well for 10 - 15 minutes. We add the ointment flour carefully and 1 cdita. of vanilla essence. We place this in a cake mold and cook in a soft oven for 35 - 40 min.
- In another bowl we put the remaining sugar and cover with water. Boil this for 15 minutes and then add half a glass of wine.
- We take out of the oven and unmold the cake, let it cool for a few minutes and carefully add the hot syrup above.
- Finally we cover the cake with the sabayon cream.
Sambayón cream ice cream
We only need: sambayon cream and a cup of milk cream .
- We beat the milk cream until it takes shape and add two tablespoons of sugar. Add the sambayon cream here and remove carefully integrating everything.
- In a freezer container we place the cream and cover this with film paper.
- We let freeze for at least 5 hours.
Other ways to use sabayon
Sabayón without alcohol?
Turning this recipe into a dessert for all audiences is very simple, we just have to get the wine from the ingredients, but we will need to replace it with some liquid, this can be water. I advise you to serve this cream accompanied by fruits and looks very good.
Something curious: at first, this was a dessert that was prepared only with raw yolks ?, But the advances in technology decided to make it safer and more rich, so the technique was changed and today they are cooked in a water bath.
The sambayón cream can be used in many ways as desserts, if you are interested in these drunken ideas, they tell us in comments, we do so more often?
Enjoy it!
Yami
Assistant
Sambayón recipe
Ingredients
- 6 egg yolks
- 6 tablespoons of sugar
- 6 tablespoons of sweet wine
How to make Sabayón step by step
- Prepare a suitable container for cooking in a Maria bath and heat water for this.
- In the container place the sugar with the egg yolks and mix everything until you join completely. Now add the wine and continue stirring.
- Place the container on the pot with hot water and stir constantly avoiding the boil. Keeping the average temperature, continue beating about 10 minutes until a thick consistency is achieved. Mix all the time.
- When the cream finishes and achieved the desired texture, it is distributed in individual containers. It can be consumed hot or cold to the taste of each one.
Hello! In the recipe of the drunk biscuit to the sambayon, flour ointment what would it be? Is ointment butter? How much? Thank you!
Very useful !! Thank you
Hello Paulina. Because the Sabayon is separated after a few hours?
How many songs do I need to do it with ten portions?