Coconut Rum Sabayon with Fresh Berries {Giveaway- signed Cathy Thomas Cookbook }

“When writing about food, I try to think about how do I describe
how this looks, smells, and tastes…”

I consider myself to be a lucky girl.  A career in food has it’s definite perks.   At any typical event I could be in company of “foodies”, food writers, food photographers, food growers, or chefs – not a bad gig for a girl like me who  is borderline neurotic, obsessive, passionate  about everything from drippy egg yolks to sabayon.  All things considered of course being a chef includes working long hours, sore feet, hauling makeshift kitchens from here-to-there (in the rain), and let’s not forget the nasty burns on your forearms (we like to refer to them as badges of honor).  It all seems to balance out in the end.  

Last Saturday,  I had the unique opportunity to host an event with  OC Bites (my latest edible undertaking) –  in partnership with  two of my favorite chefs, Chef Renee Fontes and Chef Debbi Dubbs

For the rest of the article and Giveaway click here.

Coconut Rum Sabayon
Inspired by Chef Renee Fontes

6 large egg yolks (room temperature)
3/4 cup of white granulated sugar
1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 cup light or dark rum

8 oz coconut milk (not coconut cream)
2 teaspoons pure vanilla extract

1 teaspoon coconut extract

1 cup heavy whipping cream

Fresh fruit

In a medium bowl whisk together the egg yolks, sugar, salt, and cinnamon.
In a medium heavy bottomed sauce pot, bring rum and coconut milk to a gentle simmer.
Remove from the stove and slowly begin to whisk the hot liquid into the egg yolks and sugar in a thin stream.
Once combined (tempered), return to the stove over low/medium heat and stir (scraping the bottom) with a wooden spoon  continuously for 15-20 minutes or until the custard reaches 180 degrees.  The mixture will slowly begin to thicken until it resembles runny pudding or thin pancake batter. Be patient
Remove from heat and pour through a fine mesh strainer into a clean bowl. (to remove any pieces of egg that may have cooked)
Stir in vanilla and coconut extract- cover with plastic wrap- leaving one edge open to allow steam to escape and chill completely.
Whip cream with a hand mixer until stiff peaks form.
Gently fold in thirds into the sabayon.
Serve over fruit and brulee with a torch just slightly.
Sabayon may be served without brulee as a dip for the fruit.

6 comments… add one
  • Angie's Recipes February 18, 2011, 8:08 pm

    What a great fruit salad! I could almost smell the freshness here!

  • She's Cookin' February 19, 2011, 2:20 am

    More rum sabayon please! Everything about the event was wonderful – the food, the guests, the cookbook – great job!

  • Damon @ Let's Tiki February 19, 2011, 4:27 pm

    Wow that sounds so good! I can't wait to try making that.

  • Shaile's Edible Art February 20, 2011, 5:04 am

    This sounds very tasty.. the picture is so inviting.. will try this very soon.

  • Kim February 21, 2011, 2:40 am

    Wonderful inaugural event! 🙂 Already looking forward to the next one.


  • highplainsdrifters February 21, 2011, 1:57 pm

    I'm feeling the vitamin C just looking at that dish. Cheers!

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