RASPBERRIES WITH SABA SABAYON

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Raspberries with Saba Sabayon image

Categories     Berry     Egg     Dessert     Valentine's Day     Mother's Day     Raspberry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 6

4 large egg yolks
1/4 cup powdered sugar
4 tablespoons saba*
2 tablespoons water
1/2 cup chilled whipping cream
12 ounces fresh raspberries

Steps:

  • Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Place top of double boiler over large bowl filled with ice; continue whisking until mixture cools, about 3 minutes. Whip cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours.
  • Divide raspberries among dessert coupes. Spoon sabayon over and serve.
  • *A lightly sweet, unfermented syrup made primarily from the must of Trebbiano grapes. Available at specialty foods stores and Surfas (310-559-4770; surfasonline.com) and Zingerman's (888-636-8162; zingermans.com).

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