Modern Foamy Sauce
A light and airy sauce, perfect for desserts or as a sweet topping. This modernized version uses a double boiler for gentle heating and incorporates vanilla extract for added flavor.
Ingredients
- 0.5 cup Unsalted Butter (Softened)
- 1 cup Powdered Sugar (Sifted)
- 1 Large Egg (Lightly beaten)
- 2 tablespoons Sweet White Wine (e.g., Moscato)
- 0.5 teaspoon Vanilla Extract (Optional)
Instructions
- 1In a heatproof bowl, cream the softened butter until light and fluffy. Gradually add the sifted powdered sugar, beating continuously until well combined and smooth.
- 2Add the lightly beaten egg and sweet white wine to the butter and sugar mixture. Beat well until fully incorporated.
- 3Set up a double boiler by placing the heatproof bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water). Add vanilla extract if using. Beat the mixture continuously while heating over the simmering water until the sauce becomes light, foamy, and slightly thickened. This should take about 5-7 minutes.
- 4Remove from heat and serve the foamy sauce immediately while it's still warm and airy. It's delicious over fruit, cake, or ice cream.