Chef susie wolak demonstrates how to make #Sabayon step-by-step. Below is a list of topics that Chef Susie covers in detail: - Whip the egg yolks, sugar, cinnamon and champagne over a bain-marie until the mixture reaches a ribbon stage - Different variations for the sauce - Different uses for the sauce - Champagne Discussion Read more and get the #recipe:www.escoffieronline.com/sabayon-recipe/ #escoffieronline
+Nathan Moe: I make sabayon/zabaione on average twice per week and I'll also prepare a recipe of zabaione to make tiramisu at least weekly. Concerning alcohol and children obviously the chronological age of the child is a determining factor. I think though the critical factor is how much alcohol is in each serving. The recipe I made tonight uses 75 ml. of liqueur for 6 servings. The liqueur contains 20% alcohol by volume. That means each serving contains approximately 2.5 ml. of alcohol...about 1/2 teaspoon, but that's before heating the mixture. Some alcohol will be evaporated in the cooking process so let's call it 2 ml. per serving. Is 2 ml. of alcohol going to have an intoxicating effect on a child, particularly when combined with a portion of fruit (in my case cherries) and the remainder of the sauce constituents and a beverage? It depends on his weight and rate of consumption but I would be absolutely dumbfounded if there were any effects at all.
