Sabayon (Jewish-Tunisian recipe)

Technical stages for Sabayon (Jewish-Tunisian recipe) :

• Separate the egg whites.
• cremer the yolks with 3 Tsp sugar and vanilla sugar until the mixture foams.
• Add the oil and beat like making a mayonnaise until you get a stable emulsion (the mixture must be perfectly smooth).
• Add the orange flower water and mix.
• beat the egg whites until stiff and tighten them with the remaining sugar.
• Add a 1/3 of the whites in the yolks to thin out the preparation. Then, place the yolks in the container of the egg whites and delicately stir with a rubber spatula so that the whites remain stiff.
• Mold in individual ramekins or in a long cake pan (so that you can slice it afterwards), and place in your freezer for 3 or 4 hours minimum.
• INFO:
• This egg ice cream that is traditionally flavoured with orange flower water is usually eaten with an almond semolina cake (Tunisian pastry called "Arissa Bel Louz" in Tunisian).
• TIPS:
• Before adding the egg whites to the yolks, we may flavour the sabayon with an aroma such as: with Cremovo (Marsala with eggs) that is heaven served with strawberries. We may flavour it with bitter almond, liquor...