Sweet dessert sauce: recipes, calorie content and composition. Useful properties and harm when used. Recipes for dishes with sabayon and the history of making.
Sabayon is a sweet Italian sauce, which must include yolks whipped in a water bath and alcohol. The Italian names for the dessert are zabaglione, zabaione, which is why the dish is sometimes called zabaione. The taste is sweet, enveloping, the aftertaste is tingling or sour, depending on the choice of alcohol. The color varies - it can be yellowish, brownish, pinkish. The consistency is thick and sparse. This product is referred to as both a seasoning and a cream.
How to make sabayon sauce?
Since the main ingredient in a sabayon recipe is yolks, you need to learn how to pasteurize them. If this is not done, the use of dessert can result in infection with a dangerous disease - salmonellosis. One of the essential accessories for the process is a cooking thermometer. You can try to determine the temperature by your own feelings, but there is a danger of not "guessing", and the yolks will curl.
You can process eggs in the shell and without it. In the first case, the product is left for 2 hours at room temperature, then immersed in hot water for 3 minutes at 62 ° C. Cool under running cold water.
Only yolks can be pasteurized. For this, a water bath is prepared in advance. In the dishes that will be at the top, lay out the yolks and beat at 60 ° C. Cool at room temperature before adding to the dish.
Sabayon preparation methods:
- The classic sabayon sauce recipe … Beat 6 egg yolks with 100-150 g of sugar until the yellow color changes to white, pour in dry wine or any other high-quality alcohol - half a glass, continuing to stir until you get a thick consistency and the "eggnog" increases in volume. Remove from heat, cool.
- Citrus … In a water bath, beat 2 whole eggs and 2 yolks with sugar - 150 g. Grind white with lemon zest, adding wine drop by drop. You should get a lot of foam. Cool gently so that it does not settle.
- Dessert for children … To make the sabayon sauce like an eggnog, milk is poured in instead of alcohol. For teenagers, you can make a dessert from a mixture of dessert wine and milk in a 1: 3 ratio. Yolks, 4 pcs., Beat, as already described, with granulated sugar. Pour in a pinch of natural vanilla, and then pour in a glass of warm milk - 50 ° C. When the sabayon cream has already thickened, add a little alcohol.
- Spicy sauce … Beat the yolk with salt, pour in 2 tbsp. l. heavy cream, pepper. Separately, in a frying pan, fry finely chopped shallots in olive oil, pour in 100 ml of dry champagne and wait until it has evaporated almost completely. Then put the yolk and salt in a water bath and drive in warm fried shallots.
- Chocolate sabayon … In a water bath, melt dark chocolate (40 g), set aside. Grind 4 yolks and 80 g of sugar in a water bath, spread chocolate paste with teaspoons. Beat for 10 minutes, add a pinch of cinnamon and pour in 50 g of strong rum. Chill in a wide-bottomed saucepan.
You can add spices to sabayon sauce - vanilla, cinnamon, coriander, nutmeg and cloves, reduce and increase the amount of sugar, add berries, fruit slices, grated nuts and olives.
When preparing the sauce, it is important to keep the egg whipping temperature accurately. If overheated above 60 ° C, the yolks will curl. If the temperature drops, no lush foam will come out.
Composition and calorie content of sabayon sauce
The nutritional value of a dish depends on the type of ingredients. If in the composition of berries and fruits, it can be introduced into a diet for weight loss - subject to the limitation of sugar, but from dessert with chocolate, if it is necessary to control weight, it is advisable to refuse.
The calorie content of sabayon sauce, made without additional additives, is 218.6 kcal per 100 g, of which:
- Proteins - 10.6 g;
- Fat - 17.2 g;
- Carbohydrates - 3.8 g;
- Dietary fiber - 1 g;
- Water - 64.9 g.
Vitamins per 100 g:
- Vitamin A - 509.4 mcg;
- Retinol - 0.485 mg;
- Beta Carotene - 0.143 mg;
- Vitamin B1, thiamine - 0.143 mg;
- Vitamin B2, riboflavin - 0.235 mg;
- Vitamin B4, choline - 443.21 mg;
- Vitamin B5, pantothenic acid - 2.334 mg;
- Vitamin B6, pyridoxine - 0.323 mg;
- Vitamin B9, folate - 14.777 mcg;
- Vitamin B12, cobalamin - 1.025 mcg;
- Vitamin C, ascorbic acid - 33.72 mg;
- Vitamin D, calciferol - 4.205 mcg;
- Vitamin E, alpha tocopherol - 1.253 mg;
- Vitamin H, biotin - 31.868 mcg;
- Vitamin K, phylloquinone - 0.1 μg;
- Vitamin PP - 2.7454 mg;
- Niacin - 0.191 mg
Macronutrients per 100 g:
- Potassium, K - 189.04 mg;
- Calcium, Ca - 94.25 mg;
- Magnesium, Mg - 19.55 mg;
- Sodium, Na - 58.03 mg;
- Sulfur, S - 112.71 mg;
- Phosphorus, Ph - 315 mg;
- Chlorine, Cl - 107.6 mg.
Microelements per 100 g:
- Aluminum, Al - 4.5 mg;
- Boron, B - 9.1 μg;
- Iron, Fe - 3.948 mg;
- Iodine, I - 19.62 mcg;
- Cobalt, Co - 13.368 μg;
- Manganese, Mn - 0.101 mg;
- Copper, Cu - 103.61 μg;
- Molybdenum, Mo - 11.318 μg;
- Tin, Sn - 1.18 μg;
- Selenium, Se - 0.3 μg;
- Strontium, Sr - 1.55 μg;
- Fluorine, F - 6.3 μg;
- Chromium, Cr - 4.27 μg;
- Zinc, Zn - 1.7929 mg.
Digestible carbohydrates per 100 g:
- Starch and dextrins - 0.549 g;
- Mono- and disaccharides (sugars) - 3.7 g;
- Glucose (dextrose) - 0.247 g;
- Sucrose - 0.165 g;
- Fructose - 0.692 g.
Sabayon sauce contains nonessential and essential amino acids, cholesterol and saturated fatty acids, especially if milk is among the ingredients. It is this that allows you to give the dessert an airy consistency.
Nutritional value of an Italian dessert depending on the ingredients:
| Products | Calorie content, kcal |
| Honey and red wine | 394 |
| Strawberries and dry white wine | 192 |
| Milk | 279 |
| Sweet white wine | 253 |
Useful properties of sabayon sauce
The product will quickly restore the body's energy reserve, increase tone, and help recover after exhausting physical and mental stress.
Benefits of sabayon sauce:
- Normalizes the state of the nervous system, stimulates the production of serotonin, and prevents the development of depression.
- It has a positive effect on bone and cartilage tissue, increases the production of synovial fluid, stops the development of osteochondrosis, osteoporosis, arthrosis.
- Prevents the appearance of anemia.
- Improves visual acuity and memory function, exacerbates reactions.
- Increases libido, stimulates erection in men.
- Stops the development of age-related changes.
- Stimulates the work of sweat and sebaceous glands.
If milk and honey are used as ingredients, the dessert will be enriched with additional properties: immunostimulating, anti-inflammatory and antipyretic. During diseases that occur with an increase in temperature, it is difficult to force yourself to swallow even a piece. A few tablespoons of sweet sauce will help to cope with temporary weakness and mobilize the body's defenses.
Contraindications to the use of sabayon sauce
Not everyone can afford to introduce a multi-component dish into the diet. The yolks, the main ingredient, are a strong allergen. Spices, milk, alcohol, chocolate and grated nuts can cause a negative reaction of the body.
In no case should a dessert with a fortified drink be given to children under 3 years old. Even a few drops of alcohol can cause alcohol intoxication in a child.
Harm from sabayon sauce can appear:
- with peptic ulcer and gastritis with high acidity, chronic colitis, pancreatitis, biliary dyskinesia;
- with neurodermatitis, psoriasis, seborrheic dermatitis and frequent urticaria;
- with bronchial asthma;
- with chronic furunculosis, acne;
- with diabetes mellitus.
These diseases are not contraindications to use, but an extra portion can provoke an exacerbation.
You can not feast on dessert with chronic alcoholism. Even a small amount of alcohol in dessert can provoke a binge in a person who is trying to give up an addiction.
Sabayon Sauce Recipes
Dessert with lemon zest is the perfect accompaniment to charlotte, soufflés and puddings. It also goes well with vegetables such as cauliflower, carrots, eggplants and bell peppers. Sauce with salt successfully sets off the taste of seafood and fish, and with cinnamon - various types of pastries.
Sabayon Sauce Recipes:
- Oyster salad … Fresh oysters, 8 pieces, open, rinse. Fry 2 leeks in butter, pour in 100 g of dry champagne and the first oyster water. Put the oysters in a skillet and stew until tender. If the first portion of liquid evaporates, add the second. Served with sugar-free sabayon sauce (recipe no. 4).
- Tiramisu … It should be warned right away that a home-made dessert turns out to be expensive. Preparation begins with brewing strong expresso coffee - 300 ml. The drink is left to cool. To make coffee according to this recipe, mix ground grains in a Turk with cardamom and salt, put on low heat and stir until a "bright" smell appears. Pour warm water (temperature 50 ° C), return to the fire, wait until the foam rises, remove. The Turks are again waiting for the foam to rise to the surface, and again they remove it. Do not let it boil. To brew the required amount of drink, you need 7 tsp. coffee. Chopped mascarpone cheese - 500 g is poured into a sabayon, whipped from 6 yolks with cognac (50 g), mixed. All proteins are beaten with a mixer, with a small amount of salt, until strong peaks, combined with the cheese mass. Spread out with a spoon. You need to act very carefully, movements from top to bottom. Cookies, Savoyardi sticks, 250 g, soak coffee, spread on the bottom of the mold. Top with a layer of cream, another layer of cookies and again cream. Sprinkle the surface of the dessert with cocoa powder.
- Asparagus sabayon … A bunch of asparagus is washed, peeled one end with a sharp knife, and steamed for 10 minutes. Mix on a steam bath a sauce of 2 yolks with 1/3 tsp. salt and 4 tsp. sparkling unsweetened wine, better "Spumante". When the whipped yolks become fluffy and fluffy, 100 g of frozen butter is dipped into them piece by piece, continuing to stir. When serving, place the asparagus on a plate, sprinkle one end with egg spice.
- Salmon with cheese sabayon … Soft cottage cheese Saint-Félicienne (180 g) is crushed, melted over the fire, pour in 15 ml of fish broth and 150 ml of heavy cream, simmer without a lid to boil. After 5 minutes, allow the cheese mass to cool so that it is slightly warmer than body temperature, drive in 4 yolks and dry white wine - 150 ml, salt and pepper. Grease a baking sheet with olive oil, spread the salmon fillet, cut into portions, salt, pepper, pour over the sauce and bake at 160 ° C for 3 minutes.
- Coffee pancakes … To make pancake dough, beat 4 proteins with 200 ml of milk, add 300 g of flour, add strong coffee, 1 tsp each. salt and baking powder, 3 tsp. sugar, 2 tbsp. l. vegetable oil. If there is not enough flour, they add more flour, a lot - they dilute the coffee. Thin pancakes are baked in a dry frying pan, turning from one side to the other. The coffee sabayon is whipped in a water bath - 4 yolks, 60 g of sugar, a cocktail of 50 ml expresso, 80 ml of coffee liqueur and 3 tbsp. l. milk. Dessert seasoning is served hot.
Interesting facts about sabayon sauce
There are many versions of the appearance of this dish. One of them says that the recipe was invented in 1471 by Captain Paolo Giovana, who, during the constant internecine wars that were tearing apart Italy, discovered that the food was out and there was nothing to feed the soldiers. After collecting supplies from the locals, he decided to cook something resembling grog. But being unfamiliar with cooking, I mixed eggs, sugar in arbitrary proportions and boiled the mixture. The sauce was named after the village where the platoon was quartered.
According to the second legend, the sauce was named after the Spanish Saint Pasquale di Baylon. Then he was not yet canonized and cooked food in the kitchen of a monastery in Piedmont with a name that has not survived to this day. One day, which was not at all beautiful, as it seemed then, for the monks, there were not enough ingredients for the traditional dessert - in particular, flour, and the monk added sweet wine to the mogul-mogul. Later, on the basis of this recipe, the original zabaglione was born.
There is another suggestion. The pilgrims who roamed Europe introduced Italian cooks to a thick Slavic sbitn called "zabaja". Later, on its basis, they began to make sabayon.
And the latest version. The sauce appeared in the 16th century thanks to the court chef Bartolomeo Scappi. It was he who made a new dish for his ruler, Charles Emmanuel I of Savoy.
South American chefs boast of their sabayon-like sweet dessert recipes. In Colombia, Venezuela and Argentina, the seasoning is used not only as a food product, but also as an aphrodisiac. It is offered to men before their wedding night. The "wedding dessert" contains a large amount of strong alcohol - often rum.
How to make sabayon sauce - watch the video:
Sabayon will be a great addition to any home celebration. Just do not forget that for children you will have to cook separately - beat eggs with milk.
