Cooking and Chef Recipes

Chocolate Sabayon, David Ramirez, Rosen Shingle Creek

Chocolate Sabayon

Rosen Shingle Creek

Executive Pastry Chef David Ramirez

 

Ingredients

½ cup                  Milk Chocolate (solid, broken in pieces)

1 tsp.                  Gelatin

3 Tbsp.         Marsala Wine

2 Tbsp.         Sugar

3                  Whole Eggs

1  ¼ cup         Whipped Cream

¼ cup                  Water

 

Directions:

 

Bloom gelatin (mix with ¼ cup cold water).

Melt chocolate (microwave or in a double boiler) .

Boil Marsala wine and sugar until the sugar is dissolved into a Marsala sugar syrup.

Start whipping eggs and pour Marsala sugar syrup slowly down the side of the bowl.

Add the melted chocolate.

Melt gelatin (microwave slowly) and add to the mixture.

Cool mixture down (in an ice water bath) and add whipped cream.

 

Pour into serving dishes.  Serves 6-8.

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