Tunisian sabayon
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Rest Time
8 hrs
-
Total Time
20 mins
-
Servings
10 people
-
Course
Dessert
-
Cuisine
Tunisian, North African
Tunisian sabayon
Report
Tunisian sabayon is a delicious egg-based ice cream, flavored with orange blossom water, that is an adaptation of the original Italian version.
Share:
Ingredients
- 6 egg
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- ½ cup neutral cooking oil generic cooking oil
- 2 tablespoons orange blossom water
- pistachio or almonds, crushed
Equipment
- Stand mixer
- ramekins
Instructions
- Separate the eggs.
- Whisk the yolks with 5 tablespoons of sugar and the vanilla extract, until the mixture becomes pale and frothy.
- Add the oil slowly, and continue whisking to obtain a smooth and homogeneous mixture.
- Add the orange blossom water and mix.
- Separately, beat the egg whites with the remaining sugar until stiff.
- Fold one third of the egg whites into the yolks gently, then gradually combine the remaining egg whites by folding without stirring.
- Pour the mixture into individual ramekins or into a large pan and place in the freezer for at least 8 hours.
- Decorate with pistachios or crushed almonds.
- Serve by itself, or with red berries, harissa hloua or bouscoutou (sponge cake).
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
