Posted by Bridget on September 14, 1998 at 15:06:15:
In Reply to: Sure, if you want cold sabayon. posted by Gerard on September 10, 1998 at 13:45:39:
: 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
I normally do whisk the sabayon over ice after taking it off a bain. However, over two hours or so in the middle of service I still have to 'work' with the sabayon to get the consistency I want.
Gerard, since I have not played around with the gelatin idea yet, could you give me feedback as to what it will be like? Should I expect the sabayon with gelatin to have the same mouth feel as without gelatin?
Thanks,
Bridget