These mini puddings would have been perfect for a virtual potluck party. Just perfect. Here’s hoping Gojee will still be open to including them in the bunch, but for now, we don’t know. That’s because we missed the deadline! Have you ever had something at top of mind, or at least in your list of to do’s, and for some reason, it just never gets done? That’s what happened during most of January. In December, we filled a friend’s birthday cake with a caramelized pineapple and ginger sabayon that was inspired by two previous successful sabayon flavors. If you’re not familiar with sabayon, don’t think we’ve gone all fancy on you.You too can pull together a sabayon. If you do it in a timely fashion, maybe you will make it to the party with dessert in hand.
We’ll break it down as simply as possible. The French sabayon is an egg-based mixture similar to the Italian dessert known as zabaglione. Whisk egg yolks with sugar and a flavored alcohol such as Marsala wine, champagne or port wine until the eggs are thick and cooked through. You can eat the sabayon warm or chill it for a dessert. A sabayon can also be savory if sugar is omitted and unsweetened liquids are used for flavoring. When a dish like sabayon has so many variations, you feel inspired to try them all. The problem is, the sweet tooth runs strong around these here parts, and the desire to create a sabayon dessert took over. Chocolate, dry sherry and vanilla set the flavor base for what will become creamy, decadent puddings. The whipped egg whites folded into the melted chocolate mixture add just a touch of levity to what would otherwise be a very heavy treat.
So let’s go back to this Gojee potluck, shall we? If you haven’t checked out the Gojee site yet, make sure you take a look. If you’re a fellow food blogger, you will most likely notice a few familiar faces as contributors–including us! The site is a new way for hungry folks to find recipes based on ingredients they have on hand or foods they love. The company is based in New York, so unfortunately we haven’t been able to participate in any of the in-person contributor events. In an effort to keep the Gojee crew tight, there will be a virtual potluck. On Thursday, January 26th, you can see what other virtual attendees are bringing. Just go to the Gojee site and enter the words “gojeepotluck” in the I Crave menu bar. You can also follow the good stuff using the hash tag #gojeepotluck on Twitter. Hopefully, you’ll find these mini puddings in the picnic basket.
Chocolate Sabayon Puddings – Serves 6
4 large eggs, at room temperature
3 tablespoons sugar
1/2 teaspoon dry sherry
1/2 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips
1/3 cup bittersweet chocolate chips (at least 60%)
2 tablespoons unsalted butter, at room temperature and cubed
1/4 teaspoon salt
1 tablespoon powdered sugar
1/4 teaspoon cream of tartar
Toasted shredded coconut, optional
1. Separate the egg yolks from the egg whites, placing the yolks into a heat resistant bowl and the whites into another medium sized bowl. Place the bowl of yolks, along with the sugar, on top of a pot with water and whisk to combine. Add the sherry and vanilla. Bring the water to a simmer, making sure not to let the water touch the bottom of the bowl. Whisk the sweetened yolks continuously until the mixture is thick, ribbony and creamy, approximately 5 minutes. Remove the bowl from heat.
2. Pour the chocolate chips and butter into a heat resistant bowl over the same pot of simmering water. allow the chocolate and butter to melt, stirring occasionally. Once melted, remove from heat and scrape the chocolate into the warm egg yolks. Stir to combine. Set aside.
3. Using an electric mixer, beat the egg whites, salt, powdered sugar and cream of tartar until soft peaks form, approximately 2-3 minutes. Scoop about one-third of the egg whites into the chocolate and stir to combine. Fold the remaining egg whites into the chocolate mixture.
4. Evenly divide the sabayon between six 4-ounce ramekins.* Chill for at least an hour or cover and chill up to over night. If desired, sprinkle with toasted coconut prior to serving.
*Precious sake cups were gifts from a friend, and they were the perfect mini serving size for a little taste of a rich sweet. The best ramekins for this dessert would be deeper than shallow. You could even use small espresso cups or dessert wine glasses for this one.
Click HERE for the printable recipe.
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