Sabayon Lingonberry Mousse Recipe

Name: Sabayon Lingonberry Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope); 1/4 cup cold water; 10 large egg yolks; 1/2 cup plus 2 tablespoons sugar; 3 tablespoons brandy; 1/8 teaspoon salt; 2 1/4 cups chilled heavy cream; 2 cups lingonberry sauce or preserves* (from two 14-oz jars), stirred; Special equipment: an instant-read thermometer; Garnish: whipped cream and lingonberry sauce or preserves

Servings: persons

2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1/4 cup cold water
10 large egg yolks
1/2 cup plus 2 tablespoons sugar
3 tablespoons brandy
1/8 teaspoon salt
2 1/4 cups chilled heavy cream
2 cups lingonberry sauce or preserves* (from two 14-oz jars), stirred
Special equipment: an instant-read thermometer
Garnish: whipped cream and lingonberry sauce or preserves

1
Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute.
2
Cook over low heat, stirring, until gelatin is dissolved, about 1 minute, then remove from heat.
3
Beat together yolks, sugar, brandy, salt, and 1/4 cup cream in a metal bowl with a handheld electric mixer at medium-high speed until combined well.
4
Set bowl over a saucepan of simmering water and cook mixture, beating constantly at medium-high speed, until very thick and registers 160F on thermometer, 10 to 12 minutes.
5
Remove bowl from heat, then beat in gelatin mixture until just combined.
6
Cool sabayon 5 minutes.
7
Beat remaining 2 cups cream with cleaned beaters until it just holds stiff peaks.
8
Stir one fourth of whipped cream into sabayon to lighten, then fold in remaining cream gently but thoroughly.
9
Spoon layers of mousse and lingonberry sauce alternately into 8 (6- to 8-ounce) stemmed glasses and chill, covered, until set, at least 2 hours.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope), 1/4 cup cold water, 10 large egg yolks, 1/2 cup plus 2 tablespoons sugar, and more.

Yes, Sabayon Lingonberry Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sabayon Lingonberry Mousse

How did you like this recipe?

Frequently Asked Questions