| 1. | Strain the poaching liquid, retaining { cup for the sabayon.
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| 2. | Classics such as beurre blanc sauce and sabayon rely on champagne.
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| 3. | When the sabayon is cool, fold in the whipped cream.
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| 4. | Sabayon's logo is an impression of a chicken foot.
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| 5. | Spoon sabayon alongside the fruit and garnish with toasted almonds.
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| 6. | For dessert, try the almond cake with strawberries and mascarpone sabayon.
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| 7. | On the side were a red chile pepper sauce and tequila sabayon.
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| 8. | Is Sabayon ( the Gentoo derivative ) worth trying out?
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| 9. | Now it's more like a dilled mustard dressing than a sabayon.
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| 10. | To make the sabayon : Reheat the poaching liquid if it has cooled.
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