| Large Egg Yolks |
4 units |
Set a saucepan with 3cm of water to a gentle simmer. Ensure the mixing bowl fits the pan without touching the water. |
| Caster Sugar |
60 g |
In the bowl, whisk the yolks, sugar, and salt with the Sunbeam hand beater until pale and reaching the "ribbon" stage. |
| Sea Salt |
1 pinch |
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| Sherry (Dry or Medium) |
80 ml |
Whisk in the Sherry and the vanilla bean paste. |
| Vanilla Bean Paste |
1.5 tsp |
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Place the bowl over the simmering water. Whisk constantly on medium-high speed with the Sunbeam hand beater. |
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Whisk for 5–7 minutes. The mixture must triple in volume, becoming thick, pale, and remarkably foamy. It should be hot to the touch (approx. 70°C). |
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Once the foam is stable and holds its shape when the beater is lifted, remove from the heat immediately. |
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Spoon the warm sabayon over the Chocolate and Raspberry Clafoutis and serve. |