Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sabayon
How it's done
Sabayon
Beat the egg yolks, sugar and vanilla seeds in a thin-sided bowl until the mixture becomes lighter in colour. Add the Moscato, suspend the bowl over a gently simmering bain-marie; it must not touch the water. Using the whisk on a hand mixer, whisk the mixture for approx. 10 mins. until the sabayon is light and fluffy and traces form when it is stirred. Remove the bowl and continue to stir until the sabayon has cooled. Pour the sabayon into glasses, serve with the panettone.
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