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.
Warm the wine in a small saucepan or microwave (not boiling).
Add saffron threads and let steep for 5–10 minutes.
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.
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.
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.
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
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.
4 servings