Hi everyone, this is my first post, so please be nice to me if I’ve made some horribly hilarious error.
I tried making Zach’s La Bomba first (don’t) and actually everything went perfectly until I tried to heat up my Sabayon over the simmering water. The book said not to immerse the bottom of the sabayon bowl in the water, so I didn’t; but as long as I kept it there, whisking away, I could never achieve the desired temperature of 170f; I only got to 150. I poked around on the internet and found that most people make sabayon with a bain-marie, and Rose makes something like it while doing the genoise, but she uses the stand mixer and balloon whisk to aerate it, and it turns white and fluffy. I do not own a stand mixer because I am poor. (Yeah, I know, not that poor.)
So, to make a long story long, (because its funny) my sabayon did not double in volume or turn white from the aeration, depriving me of 1.5 cups of mousse volume. (I’m certain this was the reason.) At 2 AM, after baking for 4 hours, we had the bright idea of sticking a mechanical blender into the filled mold to add more volume. We failed, but we did succeed in integrating the nonstick spray into the mixture, making the cake impossible to unmold except by scraping it out with a spatula. I also had to hack away at my sheet cake round to fit it into the mold. The end result looks like a glazed cow plop, despite the fact that its extremely delicious.
So I guess I have two questions. First, how can I get my Sabayon hot enough for that egg protein to start denaturing so it takes in air, and secondly, how can I get more volume from that Sabayon? Am I allowed to take it off the heat and just go crazy with the whisk? Will it cause a problem if its temperature falls? I’m trying to be careful because I’m going to attempt this again, but each attempt takes like 6 hours and costs me 50 bucks.
Thanks in advance for your kindness