Culinary demonstrations at sea offer boomer cruisers the opportunity to learn new recipes and cooking techniques. On our Seabourn Odyssey cruise from Sydney to Los Angeles, I attended a session led by Seabourn’s Executive Chef de Cuisine, Rajat Adhikary, who demonstrated one of the Seabourn Classic dishes—Baileys Sabayon with Strawberry. He has kindly allowed me to share the recipe with you. Keep your eye out for Chef Adhikary’s secret tip.
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Baileys Sabayon with Strawberry
400 milliliters milk
400 milliliters cream
5 egg yolk
120 grams sugar
1 leaf gelatin
250 milliliters Bailey’s Irish Cream
250 grams strawberry diced
- In a thick bottom pan, heat the cream and milk.
- In a bowl, mix egg yolk and sugar together.
- Pour 1/3 of the hot cream into the egg mixture and whisk continuously until sugar dissolves.
- Add Bailey’s Irish Cream, stirring continuously until the mixture starts coating back of the spoon. Remove from heat.
- Melt gelatin and add to the hot mixture, stir to mix properly.
- Strain to fine-mesh sieve and chill the mixture on ice bath.
- Pour the mixture in a foam bottle. Charge with foam charger.
- Refrigerate the foam bottle until use.
Chef Adhikary’s secret tip:
Using a foaming bottle to disperse the sabayon into the glass reduces the heaviness of this recipe. Air replaces some of the calories.
Place strawberries into the serving glass
Use the foam charger to fill the glass half full with sabayon
1 Tablespoon = 15 milliliter
1 Deciliter = 100 milliliter (1/10 liter)
1 cup = 250 milliliter (1/4 liter)
4 oz = 113 grams
9 oz = 255 grams
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