Best Deep Fried Strawberries With Sauce Sabayon Recipes

BERRIES WITH SABAYON

Steps:

• combine strawberries and raspberries in a bowl.
• divide among 6 dessert goblets or dish, set aside.
• To Make Sabayon:.
• In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
• spoon over fruit, sprinkle with almonds if using.

DEEP FRIED STRAWBERRIES

Steps:

• Combine the pancake mix and milk together and stir well.
• Dip the strawberries in the batter and deep fry until golden brown.
• (Oil should be about 375 degrees).
• Drain on paper towels and roll in powdered sugar.

TRUE ORANGE SABAYON

Steps:

• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

STRAWBERRIES WITH BALSAMIC SABAYON

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.

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.

FRIED STRAWBERRIES

Steps:

• Wash and stem strawberries and pat dry with paper towels.
• Put flour in a shallow dish.
• Beat egg and milk together in a bowl.
• Mix cinnamon and graham cracker crumbs in a shallow dish.
• Dredge Strawberries in flour, then in egg/milk and then roll in graham cracker mixture.
• Have enough oil heated for deep frying.
• Deep fry strawberries for 1 to 2 minutes or until coating is crisped.
• Drain on paper towels and roll in sugar.
• Place strawberries (about 4 per serving depending on size of berries) on a plate with small dollops of whipped cream between and garnish with mint.

CHAMPAGNE SABAYON

Steps:

• Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
• Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.