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Classic Sabayon and Zabaglione

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7848
Energy (kCal)823.445
Carbohydrates (g)153.6382
Total fats (g)18.0472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine. | 2. Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy. | 3. Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately. | 4. For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    white wine 3/4 cup - - - -
    grand marnier 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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