Ginger tuile sabayon baskets

I’ll start this post like I’ve started a lot of posts on this blog: It’s been a while.

And I’ll be completely honest, I understand two of the four words in this recipe title. I think you can guess which two. (I hope you can guess which two.)

It’s going to be a two-day bake because the sabayon (whatever that is) needs to be made just before serving. The baskets (I do know what those are) can be made ahead of time. I don’t plan on eating all of the sabayon (is it like custard?) by myself, so I’ll be making these to share with my mom. However, she can’t eat the baskets as they have gluten but my guess is I’ll break all eight anyway. It may end up as deconstructed sabayon baskets. (Seriously, what’s sabayon?)

According to Wikipedia:

Zabaione or zabaglione is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine. Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air.

From that description alone it already reminds me of advocaat:

Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency.

I once bought a jar of homemade advocaat from a market at a Dutch retirement home. I had one teaspoon and felt tipsy. Those old ladies know how to make a boozy custard.

Anyways, the baskets.

First I have to whip a single egg white until stiff peaks form. Then I add the sugar one tablespoon at a time.

Once that’s mixed in, I fold in the melted and cooled butter.

Then I sift in the ground ginger and flour.

Then I put a scoop of batter onto a lined baking sheet and thin it out.

Then I cook it until the edges get dark. And I scoop it off the baking sheet whilst hot and put it into either an inverted brioche mould or a small orange.

I went with a small orange.

I guess it turned into a basket.

Then I had to do that too many more times. It took forever. You can only do one or two at a time because the pastry hardens fast when you take it out of the oven, which means it’s very time-consuming.

Plus it’s impossible to spread out the batter onto a hot surface, so in the end I just kept scooping scoops and let them flatten while they cooked.

I ended up with 8 and then let them cool and ate one of them. Pretty good! Probably not thin or crispy enough, though.

Oh well.

We’ll see what tomorrow brings with the sabayon.

It’ll already be different than it should be because the sabayon needs stem ginger and stem ginger syrup but stem ginger is hard to find and I didn’t plan ahead and the British food store will be closed tomorrow (Sunday).

I do technically still have stem ginger in the fridge, but the expiry date is from June 2020, so… that’s probably not wise.

*the next day*

Cut to the next day when I brought a container of four egg yolks, a container of five tablespoons of white wine and a chunk of ginger root to my mother’s house.

I looked up a ginger syrup substitute and it said one tablespoon ground ginger for every one tablespoon of ginger syrup. I assumed I could do a touch less of fresh ground ginger and threw everything into a heatproof bowl over a pot of simmering water.

Then I plugged in the electric mixer and got whisking, waiting for seven minutes to pass.

As the minutes went by, the mixture grew and grew and grew. I was a little worried things would overflow and create a huge mess.

But once the seven minutes passed and I could see the required “ribbon-like trail” when I lifted the mixer attachments out of the mixture, I took it off the heat to whisk until slightly cooled.

And then I scooped some very fluffy sabayon into a bowl for my gluten-free mother, and placed some in the previously made baskets for myself, topped with blueberries and powdered sugar, watched the blueberries sink, and then quickly added more blueberries just before snapping this photo.

To quote Ross from Friends, they were “lighter than air.”

So delicate and fluffy and the perfect amount of wine and ginger flavours.

In future, I think I’d avoid the basket-making and just whip up a bowl of the sabayon to impress people—you know, in a post-COVID world where I actually see people.

The only problem this time was that I made way too much for two people, and it doesn’t really keep overnight. I should’ve halved the recipe to avoid waste but I had no idea it would fluff up like it did.

Oh well. Now I know for next time.

92 recipes down. 22 to go.

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