Image is for illustrative purposes only.
This is a sabayon mousse: whole eggs, yolks and sugar whisked with white wine and rum over a water bath until they swell into a thick, warm foam, then lightened with whipped cream and set with a little gelatine. Cinnamon, vanilla and fresh lemon zest give it a gentle spiced perfume, while the wine keeps it fresh rather than heavy.
The texture is airy and silky, closer to a chilled zabaglione than to a dense chocolate mousse, and it melts on the tongue. Use it as a layer inside a sponge-lined ring, as the filling of an entremet under a mirror glaze, or simply spooned into glasses with fruit. It sets softly, so it needs a mould or a cake ring to hold its shape.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 885
Number of Units: 2
Unit Size: 20 cm mousse ring, about 5 cm high
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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300 |
10.6 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
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B
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400 |
8 Whole Eggs
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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room temperature |
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C
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160 |
8 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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D
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2.5 |
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Cinnamon
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".
ground
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E
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5 |
1 teaspoon
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Vanilla Essence
Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
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F
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10 |
0.4 ounce
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Lemon Zest
Lemon zest is the thin, brightly coloured outer layer of the lemon skin, removed with a fine grater or zester without taking the bitter white pith underneath. It holds the fruit's aromatic oils and gives a fresh citrus lift to batters and creams.
fresh
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finely grated |
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G
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120 |
4.1 fluid_ounces
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White Wine
dry
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H
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80 |
2.7 fluid_ounces
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Rum
dark
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I
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2.5 |
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Cream of Tartar
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).
In food, cream of tartar is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.
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J
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30 |
1.1 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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K
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60 |
2 fluid_ounces
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Water
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cold |
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L
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600 |
2.5 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
35% fat or higher
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chilled |
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1769
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Line your cake rings or moulds and have them ready on a flat tray in the fridge. A sabayon mousse must be poured as soon as it is mixed, so nothing can be prepared later. |
Moulds lined and cold before you start |
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2 |
Soak |
Sprinkle J (gelatine powder) over K (cold water) in a small bowl and leave it to stand. |
Gelatine swollen and spongy, with no dry powder left |
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3 |
Whip |
Whip L (thickened cream) until it holds soft peaks, then keep it in the fridge. |
Soft, floppy peaks only; if it is whipped stiff it will not fold in smoothly |
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4 |
Combine |
In a large heatproof bowl, whisk A, B, C, D, E, F, G, H and I (caster sugar, whole egg, egg yolk, cinnamon, vanilla essence, lemon zest, white wine, rum and cream of tartar) together. |
Sugar dissolving, mixture pale and loose |
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5 |
Whisk |
Set the bowl over a pot of barely simmering water, making sure the base does not touch the water, and whisk constantly with a balloon whisk or hand mixer until the mixture triples in volume and reaches about 75–80°C (165–175°F). |
Thick, pale and foamy; a ribbon drawn across the surface holds for a few seconds |
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6 |
Melt |
Take the bowl off the heat, add the soaked gelatine to the hot sabayon and whisk until it has completely dissolved. |
No grains or threads of gelatine visible |
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7 |
Cool |
Keep whisking the sabayon, over a bowl of cold water if you like, until it comes down to about body temperature. |
Just warm to the touch and still light and airy, not yet setting |
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8 |
Fold |
Fold the whipped cream through the sabayon in two or three additions, using a large spatula and a light hand. |
Even colour throughout, no streaks of cream, volume kept |
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9 |
Fill |
Pour the mousse straight into the prepared rings, moulds or glasses and tap the tray gently to settle it. |
Surface level and free of large air pockets |
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10 |
Set |
Refrigerate for at least 4 hours, or overnight, before unmoulding, glazing or cutting. |
Firm to a light touch in the centre and holding its shape when the ring is lifted |
Important Notes
At the size given here the recipe makes about 1,770 g of mousse, enough for two 20 cm rings about 5 cm high, or one tall entremet plus a few glasses. The sheet carried no method or notes, so the working method above is the standard one for a cooked sabayon mousse.
Cook the sabayon properly over the water bath: it must be hot and thick, both for safety with the eggs and so the foam is stable. Never let the bowl touch the water or the eggs will scramble around the edges. Cool it to body temperature before folding in the cream — too hot and the cream melts, too cold and the gelatine sets in lumps. The mousse is soft-set, so it needs a ring or mould to hold its shape; it will not stand up as a free block. Keep it covered in the fridge and use within three days. It does not freeze well once sliced, but a whole unglazed entremet can be frozen and thawed in the fridge.
Tools & Arrangements
Large heatproof mixing bowl, saucepan for a water bath, balloon whisk or hand-held electric mixer, thermometer, small bowl for soaking the gelatine, second bowl and mixer for the cream, rubber spatula, cake rings or moulds and a flat tray, plastic film.
