Why mixing hot syrup (sugar + water) into yolks in sabayon?
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone.
In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks.
What is the point of using hot syrup instead of sugar?
Best Answer
For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the yolks, similar to the Italian method for meringue.
I haven't used it, so cannot tell you how much it differs. If it behaves like Italian meringue, it will probably produce a slightly more stable foam, but with less volume, and will taste sweeter.
Pictures about "Why mixing hot syrup (sugar + water) into yolks in sabayon?"
What happens when you mix egg yolks and sugar?
NOTE: While the egg yolks are beaten, large amounts of sugar can be added by tablespoons; if too much is added at once, it can cause the yolks to speckle. You beat long enough to dissolve the sugar and the mixture will ribbon. 3. Attach the mixer bowl to a stand mixer fitted with a whisk attachment.How do you stabilize sabayon?
It can be a bit tricky to make, but it too, can offer a light and flavorful counterpoint to a heavier dish. A traditional sabayon is made by madly whisking yolks, sugar and marsala wine in a double boiler until the yolks cook and stabilize the foam.Why do you mix eggs and sugar?
The goal in beating eggs and sugar is to incorporate plenty of air into the mixture for a light and fluffy cake. Because these cakes rely on eggs for structure and lift, properly aerating the mixture is crucial. In other words, ribbon stage is key to the texture and height of your final baked cake.Why do people whisk eggs in hot water?
Heating the eggs gives the resulting whipped eggs more stability when dry ingredients, liquids, and fats are later added. It ensures that the air which has been whipped into the eggs remains even after the other ingredients are folded in.Sabayon Demo
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