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Sabayon Cook Expert

Preparation : 5 min Resting : -
Cooking : 10 min Equipment :
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for SERVES 4/6 :
4 egg yolks
2 tbsp Cointreau®
75 g caster sugar
50 ml orange juice (juice of 1 orange)
1Fit the metal bowl with the whisk. Put the egg yolks, caster sugar and orange juice into the metal bowl. Remove the cap and run the EXPERT programme for 10 minutes/speed 4/68°C. If necessary, scrape down the wall of the bowl using a spatula.
2After 7-8 minutes, the sabayon will start to thicken; add the Cointreau® through the opening.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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