Egg (Sabayon with Mango Cremeux)


Working Method

Orange Cake Base
  • Mix all ingredients together until homogeneous.
  • Bake at 180°C for about 11- 13mins

Sabayon Mousse
  • Soak the gelatine in water for 5mins.
  • Semi whip the whipping cream.
  • Whisk the egg yolk and sugar until pale and fluffy.
  • Gradually whisk in a little bit of milk at one time.
  • In a separate bowl, whisk the egg white and sugar until soft peak, gently fold into the sabayon mixture, followed by the whipped cream.
  • Lastly, melt the gelatine and add into the mixture.

Mango Cremeux
  • Soak the gelatine in water for 5 mins.
  • Cook mango puree, Cremfil Mango, sugar, and egg until 82°C.
  • Add the gelatine mass into the mixture.
  • Once the mixture temperature has reached about 35°C to 37°C, add in the butter, and mix with hand blender.

About this recipe

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