Chilled Rum (or Sherry) Sabayon
Ingredients:3 egg yolks
50 g caster sugar (made in Thermomix)
3 tablespoons orange juice
2 tablespoons rum or Pedro Ximenez sherry
Method:
Insert Butterfly over blades in Thermomix and add egg yolks and sugar. Cream yolks and sugar for 4 minutes on speed 4.
With the Butterfly still in place, set Thermomix for 7 minutes at 70°C on speed 4. Gradually add the orange juice and rum (or sherry) through the lid.
The mixture should be thick when cooked; you may need to increase the temperature to 80°C and cook slightly longer.
Place mixture into a bowl, cool, cover and chill in the fridge thoroughly before serving.
The sauce is best made on the day it is to be served as it tends to separate.
Hints:In the Northern Hemisphere, egg nog is a very traditional drink at Christmas. This is a cool variation that is suitable for the Australian climate.
From Ann Miller - first published at
http://thermomixmagic.blogspot.com/2008/12/christams-cooking.html
