Ben the Baker

Just a guy trying to get his kids to eat

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Oranges with Rosemary Sabayon

Posted by osakaben41 on August 22, 2009


Just a quickie this time. I found myself with a leftover Orange right around the same time I came across yet another inspirational Pastry blog.   Something that I’ve come across time and again that I’ve yet to get a chance to try is a simple Sabayon sauce. Charlie Trotter does a number of variations of a standard Crème Anglaise (Tarragon, Brown Butter, etc.) and I’ve come across a number of Sabayon interpretations as well (White Chocolate, apple cider, Sambucca etc.) that they both seemed like good basic things to have in the repertoire.

This recipe was nothing more than some slices of Orange served with a Rosemary Sabayon. Simple, elegant, light. A nice break from the heavy 35-layer chocolate cakes out there. I’m not yet at the point where I’ll be inventing sauces like this, if for no other reason than just about every idea I’ve ever had has already been done and written about online (thank you Google and Flickr).


Otherwise, I’m going to call this a victory for the better angles of simplicity. No tuile garnish, no Dried fruit chips. It was hard to do, but still encouraging to know that restraint is possible.


One Response to “Oranges with Rosemary Sabayon”

  1. Jill said

    This picture is summer on a plate–what a great, yet simple dish to enjoy in the evening of a summer day. 🙂

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