Best Chardonnay Sabayon With Fresh Strawberries Recipes
SABAYON WITH STRAWBERRIES
Steps:
- Preparing the strawberries:
- About an hour before serving the dessert, rinse the strawberries (stems on) and drain them on paper towels. Slice off the stems and halve or quarter the strawberries lengthwise, depending on size, into a bowl. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
- Whipping the sabayon:
- If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
- Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed. Taste the sauce - the sabayon should never get so hot that you can't stick your very clean finger in it - and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
- Serving:
- Spoon a portion of strawberries - 1/2 cup or more - into each goblet or glass, and top with 1/3 to 1/2 cup of warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
- Variation: Strawberries Glazed with Sabayon
- Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
- Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.
EASY FRESH FRUIT SABAYON
Make and share this Easy Fresh Fruit Sabayon recipe from Food.com.
Provided by Bekah
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In metal mixing bowl, whisk together all except the berries.
- Pour into double boiler or over simmering water in a saucepan if you don't have one.
- Whisk the sabayon (that's what it is now!) continuously until thick which takes about 5 minutes.
- This should look a lot like softly whipped cream and easily coat the back of a spoon.
- Divide berries among 4 serving dishes.
- Large wine glasses work well.
- Equally pour the sabayon over the berries.
- ENJOY!
Nutrition Facts : Calories 285.6, Fat 8.2, SaturatedFat 2.9, Cholesterol 377.6, Sodium 22.3, Carbohydrate 34.6, Fiber 0.1, Sugar 32.7, Protein 4.9
STRAWBERRIES WITH BALSAMIC SABAYON
Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time.
Provided by Alan in SW Florida
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
- Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.
Nutrition Facts : Calories 229.4, Fat 18.7, SaturatedFat 11, Cholesterol 155.5, Sodium 21.1, Carbohydrate 14.4, Fiber 0.9, Sugar 11.6, Protein 2.4
SABAYON
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Number Of Ingredients 6
Steps:
- Prepare a large ice bath, and set aside. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer.
- In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.
- Place bowl over a pan of simmering water, and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.
- In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, and fold the whipped cream into the chilled sabayon. Serve immediately.
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