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Berries With Sabayon Sauce

chef.pierre's picture
Ingredients
  Egg yolks 3
  Sugar 3 Tablespoon
  Riesling/Sauterne 2⁄3 Cup (10.67 tbs)
  Strawberries/Raspberries 1 Pint
  White sugar 2 Tablespoon
Directions

Beat egg yolks with 3 tablespoons sugar until thick.
Add wine.
Cook and whisk in the top of a double boiler over very hot but not boiling water, until fluffy and thickened smoothly.
Chill thoroughly.
Wash and hull berries, and cut in half.
Toss berries with 2 tablespoons, sugar, and chill.
Serve berries with sauce spooned over each por-tion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party
Servings: 
4

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