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Epicurious
Gourmet

Rum Sabayon

4.8

(5)

This recipe can be prepared in 45 minutes or less.<P> This recipe originally accompanied epi:recipeLink=101054"Pineapple Rum Trifle Cake</epi:recipeLink>.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

4 large egg yolks
1/4 cup sugar
1/4 cup rum (preferably light)
1 cup heavy cream

Preparation

  1. In a large metal bowl whisk together yolks, sugar, rum, and 1/4 cup cream. Set bowl over a saucepan of simmering water and cook mixture, whisking constantly, until frothy and whisk leaves distinct marks. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring gently with a rubber spatula, until cold. In a bowl with an electric mixer beat remaining 3/4 cup cream until it just holds stiff peaks and fold into sauce gently but thoroughly. Sabayon may be made 1 day ahead and chilled, covered.

TagsSauceRumAlcoholBeveragesFrenchEuropeanGluten FreeNut FreeEasy5 Ingredients or FewerMake AheadElectric MixerGourmet
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