Posted by Gerard on September 10, 1998 at 13:45:39:
In Reply to: Re: Fixing sabayon posted by Timothy Banning on September 10, 1998 at 11:17:58:
Tim,
Holding cold sabayon isn't a trick at all, its a LOT easier to handle cold.
But making it cold isn't much use if you need it hot, if you can use it cold then add some gelatin softened/dissolved in the wine first. Thats much more stable. Heck, make enough for the week.!
Cheers, Gerard