Sabayon with bananas

Whip cream and fold in gently to the egg mixture. Stir to achieve an even consistency.
By epicure
Published on Friday, 19 Jul 2013
Cuisine
French
Type of Meal
Desserts
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 4
Prep time 15 minutes
Cook time 20 minutes


4 egg yolks
1 vanilla pod, seeds scraped and reserved
30ml water
100g fine sugar
25ml Myer’s dark rum
30ml whipping cream
2 large bananas, thinly sliced icing sugar, for dusting

• In a large mixing bowl, combine egg yolks, vanilla, water and sugar. Set over a bain-marie on low heat (not more than 90°C) and whisk until mixture turns pale and creamy.
• Add rum to the egg mixture and whisk until light and airy, about 10-15 minutes.
• Whip cream and fold in gently to the egg mixture. Stir to achieve an even consistency.
• Pour sabayon into 4 ramekins till half full. Then top each with thinly sliced bananas and the remaining mixture.
• Sprinkle with icing sugar and gratin with a blow torch for 10-15 seconds till a caramelised top layer forms.