Sabayon
Ingredients
- Four egg yolks
- 75 grams of caster sugar
- 4 tablespoons of sherry or sweet white wine
Method
- Place a bowl over a saucepan of simmering water
- Add the egg yolks and caster sugar to the bowl and whisk together
- Once the mixture is foamy, start adding the sherry or wine one spoonful at a time, whisking continuously
- Whisk until sauce thickens (approx 10 minutes)
- Remove from heat and continue whisking until mixture is cool; spoon into dishes and decorate with fresh raspberries or sliced strawberries
- For a special finishing touch, broil under a very hot grill for approx 30 seconds, brown the sabayon, and achieve a “chaud-froid” dessert – warm on the top with a cool sensation in the middle
