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Strawberry Sabayon

chef.expert's picture
Ingredients
  Unflavored gelatin 1⁄4 Teaspoon
  Warm water 2 Tablespoon
  Eggs 1 Small, separated
  Marsala wine 1⁄4 Cup (4 tbs)
  Sweet marsala wine 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
  Sugar 2 Ounce (60 Gram, 4 Tablespoon)
  Strawberries 1 Pint
  Strawberries 8 Ounce, hulled and sliced thinly (1 Pint Or 250 Gram)
Directions

MAKING
1 . In a small bowl, mix together wate, gelatin and keep aside.
2.In a non aluminium bowl, put in the egg yolks , 3 tablespoons of sugar and Marsala. Whisk.
3.Place this bowl in a water bath and continue to stir cook for 5 to 7 minutes to get a thick custard.
4.Test custard by dipping finger in it and when finger is drawn back and run across theback of a spoon, a path is made.
5.Gently stir in the gelatin mixture.
6.Remove bowl from water bath and let cool.
7.In a bowl, put in all the strawberries excepting 1/3 cup
8.Add in rest of sugar.
9. Using a fork, mash the strawberries.
10. Refrigerate covered.
11. Once the custard cooks, beat it with an electric mixer, until peaks form.
12.Use a rubber spatula to mix 1/4 of egg white into the custard.
13. Now fold in the rest of the egg whites into the mixture.
14.Add in the crushed strawberries.

SERVING
15. Refrigerate the sabayon covered for 2 hours and serve chilled.
16.Stir before serving.
17.Alternately, take 4 glasses or bowls.
18. Spoon in some sabayon.
19. Garnish with strawberries and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Occasion: 
Wedding
Ingredient: 
Strawberry
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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