This Saffron and White Chocolate Sabayon recipe blends the aromatic depth of saffron with the velvety sweetness of white chocolate in a gently whisked custard. Light, luxurious, and perfect for serving warm over fruit or chilled as an elegant plated dessert.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins 4 large egg yolks
⅓ cup granulated sugar
¼ cup dry white wine or Marsala (or Champagne)
Pinch of saffron threads (about 10–12 strands)
2 ½ oz white chocolate, finely chopped
Pinch of salt
Optional Garnishes
Fresh berries or poached fruit (pears, apricots, figs)
Crushed pistachios or almond praline
Edible gold leaf or flowers
Biscotti, tuile, or puff pastry twist
Infuse the Saffron
1
Warm the wine in a small saucepan or microwave (not boiling).
Add saffron threads and let steep for 5–10 minutes .
Prepare the Sabayon
2
In a heatproof bowl (preferably metal), whisk egg yolks and sugar until pale and slightly thickened.
Set the bowl over a simmering water bath (bain-marie) , making sure the bottom doesn’t touch the water.
Slowly add the saffron-infused wine , whisking constantly.
Add White Chocolate
3
Once the sabayon thickens and triples in volume (about 8–10 minutes of whisking), remove from heat.
Immediately stir in chopped white chocolate and a pinch of salt until smooth and glossy.
Serve Warm or Chilled
4
For a warm sabayon , serve immediately over fruit or as a sauce.
For a chilled version , spoon into glasses or ramekins and refrigerate for 1 hour, then garnish and serve.
Pairing Suggestions
5
Wine: Moscato d’Asti, Sauternes, or Tokaji
Cocktail: Champagne with saffron syrup or white vermouth spritz
Non-alcoholic: Orange blossom tea or saffron-honey soda
Tips & Notes
6
Don’t stop whisking! Sabayon can scramble if left unattended. Keep it moving and watch the heat.
Lighter version: Fold in whipped cream after cooling for a mousse-like texture.
Make it a plated dessert: Layer with berries, meringue shards, or pistachio crumble in glasses or bowls.
Saffron strength: A little goes far — avoid over-infusing, or the flavor can become medicinal.
Ingredients 4 large egg yolks
⅓ cup granulated sugar
¼ cup dry white wine or Marsala (or Champagne)
Pinch of saffron threads (about 10–12 strands)
2 ½ oz white chocolate, finely chopped
Pinch of salt
Optional Garnishes
Fresh berries or poached fruit (pears, apricots, figs)
Crushed pistachios or almond praline
Edible gold leaf or flowers
Biscotti, tuile, or puff pastry twist
Directions Infuse the Saffron
1
Warm the wine in a small saucepan or microwave (not boiling).
Add saffron threads and let steep for 5–10 minutes .
Prepare the Sabayon
2
In a heatproof bowl (preferably metal), whisk egg yolks and sugar until pale and slightly thickened.
Set the bowl over a simmering water bath (bain-marie) , making sure the bottom doesn’t touch the water.
Slowly add the saffron-infused wine , whisking constantly.
Add White Chocolate
3
Once the sabayon thickens and triples in volume (about 8–10 minutes of whisking), remove from heat.
Immediately stir in chopped white chocolate and a pinch of salt until smooth and glossy.
Serve Warm or Chilled
4
For a warm sabayon , serve immediately over fruit or as a sauce.
For a chilled version , spoon into glasses or ramekins and refrigerate for 1 hour, then garnish and serve.
Pairing Suggestions
5
Wine: Moscato d’Asti, Sauternes, or Tokaji
Cocktail: Champagne with saffron syrup or white vermouth spritz
Non-alcoholic: Orange blossom tea or saffron-honey soda
Tips & Notes
6
Don’t stop whisking! Sabayon can scramble if left unattended. Keep it moving and watch the heat.
Lighter version: Fold in whipped cream after cooling for a mousse-like texture.
Make it a plated dessert: Layer with berries, meringue shards, or pistachio crumble in glasses or bowls.
Saffron strength: A little goes far — avoid over-infusing, or the flavor can become medicinal.
Saffron & White Chocolate Sabayon
