Vegan Sabayon

1 comment

What’s batter than the classic sabayon to celebrate the New Year? Obviously, revised and deprived of all unnecessary cruelties, this is my version of a delicious vegan sabayon, which I think is so much better than the original! Only flaw: I could eat huge quantities of it… but let’s talk about the recipe.

(serves 2)
½ cup of hulled millet
3 cups vanilla flavoured soy milk
2 tablespoons of white sugar
1 tablespoon of margarine
1 / 3 of a cup of marsala wine
1 pinch of salt

Very simple: cook the millet with soy milk, margarine, sugar and pinch of salt for 40 minutes over low heat, stirring occasionally.
Add the Marsala wine, mix well and transfer it into a powerful blender (or use a hand blender). Whisk at full speed, in a way that the cream  incorporates air. If necessary, add a little milk to get the desired consistency: must be creamy, but fairly liquid. Consider that as soon as it starts cooling, tends to thicken quickly.
To be enjoyed hot, in a romantic atmosphere 🙂
Best wishes for a Happy New Year!

Chef: Benny from VeganBlog

  1. heidi 14 December 2011 at 21:30

    is a sort of custard, isn’t it? with sweet wine? sounds excellent

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