{"id":4420,"date":"2025-04-14T17:20:12","date_gmt":"2025-04-14T15:20:12","guid":{"rendered":"https:\/\/www.innovaitalia.com\/?p=4420"},"modified":"2025-05-30T11:50:36","modified_gmt":"2025-05-30T09:50:36","slug":"glace-au-sabayon-recette","status":"publish","type":"post","link":"https:\/\/www.innovaitalia.com\/fr\/glace-au-sabayon-recette\/","title":{"rendered":"Glace au sabayon : recette"},"content":{"rendered":"

Le sabayon est l’une des saveurs les plus appr\u00e9ci\u00e9es de la tradition italienne, parfait pour ceux qui recherchent un go\u00fbt enveloppant, riche et intense. Le proposer dans ta vitrine sous forme de glace artisanale au sabayon signifie offrir \u00e0 tes clients une exp\u00e9rience alliant onctuosit\u00e9, structure et intensit\u00e9 aromatique.<\/strong><\/p>\n

Dans cet article, nous te proposons une recette \u00e9quilibr\u00e9e pour 5 kg de glace au sabayon, con\u00e7ue pour un usage professionnel en glacier. Comme toujours, nous rappelons que pour valoriser au maximum la qualit\u00e9 du produit final, il est essentiel de s\u2019appuyer sur des machines professionnelles, comme celles propos\u00e9es par Innova Italia.<\/p>\n

Glace au sabayon : recette pour 5 kg<\/strong><\/h2>\n

Voici la recette de base pens\u00e9e pour une production artisanale :<\/p>\n

    \n
  • \n

    Lait entier frais : 2 700 g<\/p>\n<\/li>\n

  • \n

    Cr\u00e8me fra\u00eeche (35 % de mati\u00e8res grasses) : 1 000 g<\/p>\n<\/li>\n

  • \n

    Sucre semoule : 600 g<\/p>\n<\/li>\n

  • \n

    Dextrose : 200 g<\/p>\n<\/li>\n

  • \n

    Lait \u00e9cr\u00e9m\u00e9 en poudre : 150 g<\/p>\n<\/li>\n

  • \n

    Jaune d\u2019\u0153uf pasteuris\u00e9 : 250 g<\/p>\n<\/li>\n

  • \n

    Marsala sec (ou vin liquoreux similaire) : 80 g<\/p>\n<\/li>\n

  • \n

    Neutre\/stabilisant pour glace : 10 g<\/p>\n<\/li>\n

  • \n

    Vanille (optionnel) : quantit\u00e9 n\u00e9cessaire<\/p>\n<\/li>\n<\/ul>\n

    Proc\u00e9d\u00e9<\/strong><\/h2>\n
      \n
    1. \n

      Pr\u00e9paration de la base<\/strong>

      \nDans un r\u00e9cipient, m\u00e9lange le lait, la cr\u00e8me, le sucre, le dextrose et le lait en poudre. Commence \u00e0 chauffer la pr\u00e9paration en remuant continuellement jusqu\u2019\u00e0 environ 40 \u00b0C.<\/p>\n<\/li>\n

    2. \n

      Ajout des autres ingr\u00e9dients<\/strong>

      \n\u00c0 40 \u00b0C, incorpore le stabilisant puis les jaunes pasteuris\u00e9s. Porte le tout \u00e0 85 \u00b0C pour une pasteurisation correcte. Tu peux ajouter la vanille \u00e0 cette \u00e9tape.<\/p>\n<\/li>\n

    3. \n

      Ajout du Marsala<\/strong>

      \nRefroidis rapidement la pr\u00e9paration \u00e0 4 \u00b0C et ajoute le Marsala. Laisse maturer pendant au moins 4 heures, id\u00e9alement 6 \u00e0 8 heures.<\/p>\n<\/li>\n

    4. \n

      Turbiner<\/strong>

      \nTransf\u00e8re la pr\u00e9paration dans la turbine et proc\u00e8de au turbinage jusqu\u2019\u00e0 obtenir la consistance cr\u00e9meuse typique de la glace au sabayon.<\/p>\n<\/li>\n<\/ol>\n

      Conseils pour une glace au sabayon parfaite<\/strong><\/h2>\n
        \n
      • \n

        \u00c9quilibre :<\/strong> Le m\u00e9lange des sucres, des graisses et des solides non gras est crucial pour \u00e9viter un go\u00fbt trop \u00e9c\u0153urant ou, au contraire, trop faible.<\/p>\n<\/li>\n

      • \n

        Jaunes pasteuris\u00e9s :<\/strong> Essentiels pour donner corps et structure, ils doivent \u00eatre dos\u00e9s avec soin pour ne pas masquer les autres ar\u00f4mes.<\/p>\n<\/li>\n

      • \n

        Marsala ou vin liquoreux :<\/strong> Apporte authenticit\u00e9 et une note aromatique \u00e9l\u00e9gante. \u00c9vite les exc\u00e8s qui pourraient compromettre la texture.<\/p>\n<\/li>\n<\/ul>\n

        Les machines Innova Italia pour ta glacierie<\/strong><\/h2>\n

        Une glace au sabayon de qualit\u00e9 n\u00e9cessite des \u00e9quipements professionnels capables de garantir un contr\u00f4le parfait de la temp\u00e9rature, du m\u00e9lange et du turbinage.<\/p>\n

        Innova Italia propose une gamme de turbines et pasteurisateurs con\u00e7us pour maximiser le rendement et r\u00e9duire les temps de production. Chaque machine est pens\u00e9e pour faciliter le nettoyage, am\u00e9liorer l\u2019efficacit\u00e9 \u00e9nerg\u00e9tique et assurer une constance de production irr\u00e9prochable.<\/p>\n

        Propose la glace au sabayon dans ta glacierie<\/strong><\/h2>\n

        La glace au sabayon est un choix raffin\u00e9 et riche en histoire, parfait pour ceux qui souhaitent offrir un go\u00fbt classique et enveloppant. En suivant cette recette et en comptant sur les solutions technologiques d\u2019Innova Italia, tu pourras r\u00e9aliser un produit qui s\u00e9duira tes clients d\u00e8s la premi\u00e8re d\u00e9gustation.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Le sabayon est l’une des saveurs les plus appr\u00e9ci\u00e9es de la tradition […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-article.php","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-4420","post","type-post","status-publish","format-standard","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nGlace au sabayon : recette - Innova | Fabricant de machines \u00e0 glaces artisanales Made in Italy Machines \u00e0 glace professionnelles<\/title>\n<meta name=\"description\" content=\"Recette de glace au sabayon de 5 kg pour glaciers professionnels. 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