Rum Sabayon Sauce
Indulge in the rich, velvety decadence of Rum Sabayon Sauce, a sophisticated French-inspired dessert topping that will elevate any sweet creation. This luxurious sauce combines creamy egg yolks, the caramel warmth of dark rum, and a touch of vanilla for a perfectly balanced flavor profile. Gently whisked over a simmering double boiler, the sabayon transforms into a light, airy confection that’s ideal for drizzling over fresh fruits, cakes, or pies. With just four core ingredients and a quick 15-minute preparation time, this elegant sauce is as simple as it is impressive. For an added layer of indulgence, fold in softly whipped heavy cream and create a dessert centerpiece your guests won’t forget. Perfect for dinner parties or a quiet night of gourmet indulgence, Rum Sabayon Sauce is your go-to recipe for turning everyday desserts into unforgettable masterpieces.
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Recipe Information
Ingredients
- 4 pieces Egg yolks
- 50 grams Granulated sugar
- 60 ml Dark rum
- 1 teaspoon Vanilla extract
- 50 ml Heavy cream (optional, for garnish)
- 200 grams Fresh fruits (optional, for serving)
Instructions
1. Prepare a double boiler by bringing about 2 inches of water to a simmer in a medium saucepan. Ensure that the bottom of your heatproof mixing bowl does not touch the water.
2. In the heatproof bowl, combine the egg yolks and granulated sugar. Use a whisk to mix until the mixture becomes smooth and pale.
3. Place the bowl over the simmering water, ensuring it is stable. Begin whisking constantly to prevent the eggs from scrambling.
4. Gradually pour in the dark rum while continuing to whisk. This process will incorporate the rum into the yolk mixture and begin to thicken the sauce.
5. Whisk vigorously for 7-10 minutes, or until the mixture has tripled in volume, becomes thick, and develops a light, fluffy texture.
6. Remove the bowl from the heat and stir in the vanilla extract. Continue to whisk for 1-2 minutes off the heat to ensure a smooth and glossy consistency.
7. If desired, whip the heavy cream into soft peaks and gently fold it into the sabayon for a richer texture.
8. Serve the Rum Sabayon Sauce immediately while warm, paired with fresh fruits, over a slice of cake, or as a drizzle for pies.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 72.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
