Mini Orange Sabayon with Chocolate CakeTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
6
x
25
g
mini chocolate cakes
3
unsprayed oranges
50
ml
water
2
sprigs of rosemary
2
egg yolks
40
g
granulated brown sugar
1
packet vanilla sugar
2
ml
flour
METHOD
- Wash and peel the oranges. Set aside.
- Into 6 mini baking dishes, place the skinless orange segments along with some thin slices of cake. Set aside.
- Infuse the rosemary in 50 ml simmering water for a few minutes. Strain the liquid and add the rum. Set aside.
- Briskly beat the 2 egg yolks with the sugar until pale and light. Add the rosemary infusion and a small pinch of flour.
- Over a double boiler, whisk the mixture constantly until thickened enough to show the whisk motions.
- Divide among the mini baking dishes.
- Just before serving, place under the broiler to brown briefly. Serve immediately.
CHEF'S NOTES
For a non-alcoholic version of this delicious sabayon, replace the rum with orange juice or orange flower water.
