from The American Heritage® Dictionary of the English Language, 4th Edition
- n. See zabaglione.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative form of zabaglione.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. light foamy custard-like dessert served hot or chilled
I love them plain, peeled like an orange, but when I want to gussy them up a bit, I whip up a sabayon, drizzle it over peeled grapefruit segments, and broil until the sabayon is browned.
March 19th, 2007 at 10:33 pm there is a popular italian or latin ice cream flavor called sabayon or zabayon made with liquor which imitates the italian custard dessert sabayon. from wikipedia: Sabayon is an Italian dessert made with egg yolks, sugar, a sweet liquor usually Marsala wine, and sometimes cream or whole eggs.
The French discovered zabaglione around 1800, and by 1850 had incorporated it into their system of sauces as a dessert cream with the more refined-sounding name sabayon.
There was also a yellow cream that looked like some kind of sabayon between oyster and fish.
There’s one classic foam sauce, the sabayon, which is made by cooking and whipping egg yolks at the same time to form a stable mass of bubbles.
The menu highlights for me were the Keller classic Oysters and Pearls, where the chef makes a impossibly subtle "sabayon" of pearl tapioca and pairs it with Island Creek Oysters from Duxbury, Mass., and caviar.
The menu highlights for me were the Keller classic Oysters and Pearls, where the chef makes an impossibly subtle "sabayon" of pearl tapioca and pairs it with Island Creek Oysters from Duxbury, Massachusetts and caviar.
Several of his innovations include veloute of soup with cuttlefish ink and hazelnut foam; orzo with crayfish; sampagion , or savory sabayon sauce with roe fish from the western Greek town of Mesolongi; and red snapper with black truffle and aubergine mousse and white grouper with wild greens fri ç asse.
The first of two amuse-bouches was a scooped out egg filled with seafood sabayon and topped with caviar -- as ingenious a plating method as I've ever seen.
Some were marvellous: the foie gras crème caramel, the crisp croquette with a liquid centre of truffle and chestnut, the sea urchin sabayon.
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