This is not an easy recipe to master.
It does have a degree of difficulty. When made right, it is smooth, creamy and
the best dessert ever!
You can substitute dark chocolate if you like and vary the flavorings.
Try Chambord instead of the Grand Marnier, add raspberry juice made up from
strained frozen raspberries with a little o.j. and dark chocolate.
White Chocolate Sabayon
5 egg yolks
2 oz. sugar
Beat eggs and put over a double boiler, over very low heat. Add sugar and with a
whisk beat this about 8 - 10 minutes. If the egg mixture gets to warm, take it
off the heat for a couple of minutes and continue to beat. You don't want to
scramble the eggs here. The mixture should ribbon off the whisk. Cool over ice
and continue to whisk it until it cools.
1 lb. white chocolate
2 oz. Grand Marnier
1/2 C. orange juice
Whip to peaks:
1 1/2 C. whip cream
1 t. vanilla
Prepare 1/4 oz. gelatin in 1/4 C. orange juice. You can microwave this for 20 -
30 seconds. Watch it carefully, don't let it get to hot or will get stringy when
added to the cold mixture.
Add the egg mixture to the chocolate. Blend in very well. Add the gelatin and
again blend in well. Add 1/4 of the whipped cream to the chocolate mixture. Fold
in the remaining whipped cream. Try not to deflate the cream.
Pour into your serving bowl. Refrigerate. You can also scoop this like ice
cream, after it has been refrigerated, if you want individual servings.