• WordNet 3.6
    • n sabayon light foamy custard-like dessert served hot or chilled
    • ***


In literature:

Sabayon of Madeira or Malaga wine without lemon juice is made the same way.
"Desserts and Salads" by Gesine Lemcke
Cottage pudding, sabayon sauce, pages 435 and 446.
"The Century Cook Book" by Mary Ronald
Serve hot Sabayon sauce separate, or pour over the pudding.
"The Hotel St. Francis Cook Book" by Victor Hirtzler

In news:

INCLUDED in the batterie de cuisine crammed into my parents' kitchen — the curved baguette pans, the copper sabayon bowl, the terrine molds of many sizes — there lived an asparagus steamer shaped like a skinny bucket.
Queen Fritters au Sabayon , Anyone.
At La Silhouette restaurant in New York, pastry chef Jeff Sytsma serves a peanut butter sabayon (a light, foamy, Italian mousse) with warm chocolate cake.
Save a little bit of that bubbly for the sabayon .
Save a little bit of that bubbly for the sabayon.
This light fondue is made with sabayon, a frothy custard that gets whisked in a bowl over the pot of simmering water used to cook the potatoes.
A Passover dessert: Chocolate Truffle Pie with Frozen Espresso Sabayon.
A nonreactive metal bowl is ideal for making sabayon because of its conductivity.
The duck-egg sabayon ($7) was boring, and too sweet, by comparison.