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Espresso Sabayon
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| 9 | Yolks |
| 320 gr | Sugar |
| 3.5 doubles brewed espresso | |
| 2 | Gelatin Sheets |
Whip yolks on high for 5 minutes. Add sugar and whip for 5 more minutes. Add espresso and incorporate over a waterbath until 180 F. Cool on kitchenaid. Add gelatin. Finish cooling in mixer.
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