1/20/2008
Baileys & Coffee Sabayon
Recipe by Chef Gerald Hirigoyen,
Fringale, San Francisco
Serves 4~6
2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy whipping cream
1/2 cup Baileys Irish Cream
2 T coffee extract
>how to make<
*Place egg yolks in a mixing bowl.
*In a saucepan, combine sugar and water and bring to a boil.
*As soon as it boils, remove from heat and pour slowly into egg yolks, whisking vigorously.
*Place bowl over a bain-marie and whisk vigorously for 3~4 minutes or until the texture becomes frothy and stiff.
*Pour this yolk mixture into a large mixing bowl and mix on high speed for 5 minutes or until it cools down completely, and set it aside.
*Next, in a large mixing bowl, whip the heavy cream until soft peaks form.
*Add the coffee extract, the Baileys, and the cooled yolk mixture to the whipped cream and fold everything together gently.
*Place the mixture in individual parfait or martini glasses, and freeze for a minimum of 5 hours or (preferably) overnight.
*Ready to serve.
Recipe by Chef Gerald Hirigoyen,
Fringale, San Francisco
Serves 4~6
2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy whipping cream
1/2 cup Baileys Irish Cream
2 T coffee extract
>how to make<
*Place egg yolks in a mixing bowl.
*In a saucepan, combine sugar and water and bring to a boil.
*As soon as it boils, remove from heat and pour slowly into egg yolks, whisking vigorously.
*Place bowl over a bain-marie and whisk vigorously for 3~4 minutes or until the texture becomes frothy and stiff.
*Pour this yolk mixture into a large mixing bowl and mix on high speed for 5 minutes or until it cools down completely, and set it aside.
*Next, in a large mixing bowl, whip the heavy cream until soft peaks form.
*Add the coffee extract, the Baileys, and the cooled yolk mixture to the whipped cream and fold everything together gently.
*Place the mixture in individual parfait or martini glasses, and freeze for a minimum of 5 hours or (preferably) overnight.
*Ready to serve.