Learn how Gordon Ramsay prepares a classic French sabayon with Champagne and fresh citrus. This elegant dessert balances rich egg yolks, sugar, and sparkling wine, whisked over gentle heat until thick and foamy, then finished with a golden torch glaze.
You’ll learn:
• How to make a perfect sabayon for 4 servings
• The right temperature and whisking technique
• Why constant movement prevents curdling
• How to torch for the ideal caramelized finish
Recipe (Serves 4)
6 egg yolks
75 g sugar (⅓ cup)
120 ml Champagne (½ cup)
4 oranges, peeled and segmented
Steps:
1. Whisk yolks and sugar in a metal bowl.
2. Set over gently simmering water (bain-marie). Add Champagne.
3. Whisk constantly for 8–10 minutes until airy and glossy.
4. Add more Champagne if too thick.
5. Spoon over citrus and torch until golden.
Perfect for chefs, culinary students, and home cooks who love French technique.
🎥 Original by @gordongram | Shared via @theculinaryrepost
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Right. Dessert. We got this wonderful citrus fruit with a champagne savion. I’m going to whip up the egg yolks. Yeah. Over a bamarie. Touch of champagne in there. Yeah. About 3 tablespoons per portion. And then just whisk away. Now once you’ve combined the egg yolk, sugar, and champagne, you have to beat vigorously for 10 minutes. If it gets too thick, then just add a drop more champagne. Should you over champagne it? Um, depends how much you like alcohol. Yeah, lots. A lot. I think tonight we should put a lot of alcohol in here. So we can [ __ ] dummyify our customers to pay for [ __ ] dinner. 10 minutes sounds like a long time, but it gives a fantastic consistency to the savio. Oranges just go into quarters. Yeah. Yeah. Okay. And the idea now is to create a really nice sort of circle. Yeah. Look at them. Beautiful. Yeah. We started off with such a [ __ ] hard time with scrambled eggs. Now we’re going to finish on a high and make sure every one of those customers pay the [ __ ] bill. And look at that consistency. That’s nice. That looks nicer than it did before. Yeah. So, be very, very careful. Okay. And it’s got to be brown, but not burnt. Yeah. Yeah. Just keep keep it moving. Yeah. But make sure the savon is not too thin. Cuz if it’s too thin, it won’t glaze the fruit. Fine.
1 Comment
Looks easy 👌