lovable dish, like this Mousseline de Genepi with Chocolate Fondue recipe by Chef Marc Veyrat. This recipe is composed of two parts. The first part is the sabayon itself (referred to as mousseline). The sabayon is simply egg yolks mixed with a “30° syrup” – a syrup made from boiling equal amount of water and sugar or with 50:50 ratio for 30 seconds. To enhance the flavor and aroma add whipped cream and Génépi liqueur. Thus, the recipe is called “Mousseline de Génépi” or “Génépi liqueur sabayon.” The second part is the chocolate sauce. It’s made fully packed with chocolate flavor by using bitter chocolate and cocoa powder at the same time then sweetened with sugar.
Mousseline, Muslin in French, is a sauce or food like a mousse. It is prepared with whipped cream in it. Another way of preparing it is by puréeing or molding beaten egg whites instead, together with meat or seafood. It’s usually made with whipped cream and the ingredients used in a hollandaise sauce (mayonnaise). Mousseline is also used to describe pastries and cakes containing delicate mixtures with cream or butter. Many more online video recipes are available here.
Zabaione, an Italian term, also spelled as zabajone, or zabaglione, is called as sabayon in French. It is popular in different terms in other places. It is an Italian dessert made using egg yolks, sugar, and sweet wine (originally Moscato d'Asti in its old recipe). Presently Marsala wine is more widely used. Sometimes, whole eggs are also used for this. It actually is a custard, very light one because it is whipped to incorporate a large amount of air. Since the 1960’s, zabaglione is traditionally served with fresh figs. It is commonly served with fresh strawberries in a glass.
For the chocolate sauce:
2 cups water
0.33 lbs Caribbean chocolate
3.5 oz. cocoa powder
For the Mousseline de Genepi:
7 egg yolks
½ cup water
½ cup sugar
12.32 oz. (about 1 ½ cups) whipped cream
5 ½ tablespoons powdered sugar
6.4 oz. Genepi liqueur
1. Prepare the sabayon. Boil the water and sugar together for 30 seconds to make syrup. Heat up the egg yolks with this. Leave it to cool.
2. Melt some chocolate in a bain marie. Cut some plastic sheet or cooking film into rectangular strips twice the height of a circular mold and long enough to cover it. Shine it up with some cotton balls. Spread the chocolate sauce thinly on the plastic sheets. Roll one up and insert it till the bottom of a circular mold. Refrigerate.
3. Prepare the chocolate sauce. Heat up together chocolate with water and cocoa powder. Add sugar then mix together constantly stirring. Remove it from heat.
4. Take the sabayon then mix it. While mixing it, add the cream, Génépi, and sugar. Take the chocolate molds and fill each quickly with sabayon. Put them in the freezer.
5. Set the serving plates to a lukewarm temperature. While doing this, boil the chocolate sauce. When done, spread some chocolate sauce on the center of the plates.
6. Remove the sabayon filled chocolates from the freezer. Then remove
the molds and the plastics. Set them on the plate then drizzle with some
chocolate sauce on top. Serve immediately.