As you may know by now, I can’t bake. So usually that means no sweets in our house, unless it comes out of the freezer or out of a box. So when we made this in class last week I was so excited! I actually made it and amazingly enough the house didn’t burn down and my Chef approved! Overall, a banner dessert for me I would say! Even though, generally I am not a fan of custards, this sauce is incredible. The fruitiness (is that a word?) of the wine and the richness of the cream taste fantastic with fresh strawberries, or any fresh fruit for that matter.
There are only a few steps to this recipe, which is a combination of the recipe we made in class, which I can’t give credit to the creator for, because it was from my Chef’s recipe from the Culinary Institute of America and this recipe.
This is such a fun dessert to make! Try it! It will make you feel fancy! Just saying Sabayon will make you feel gourmet! 🙂
Strawberries with Sabayon Sauce
1 lb fresh strawberries (approx 2 pints)
For the sabayon
6 egg yolks
1 cup white wine, I used a Sauvignon Blanc (any sweet white wine will do here)
1/3 cup sugar, plus more to taste
For the whipped cream
1 cup heavy cream
2 teaspoons sugar
Preparing the strawberries:
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.
Whipping the sabayon:
Before preparing the sabayon sauce, have one pot of water simmering (this pot will hold the bowl you prepare your sauce in, so be sure that it will fit, and that the bottom of the bowl doesn’t touch the water in the pot). Also have a large bowl filled with ice that will fit the sauce bowl as well.
Whisk (to save yourself time, use a hand mixer on medium speed) to blend the yolks, wine, 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 more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. Set bowl of sauce, into a larger bowl filled with ice to cool. Whisk occasionally to cool the sauce.
To prepare the whipped cream:
In a bowl, using either a whisk or mixer, whip cream and sugar until soft peaks form.
Once sauce has begun to cool, gently fold in whipped cream, be careful as you fold in the whipped cream. If you fold in the whipped cream very gently the air will stay in the cream and it will stay nice and fluffy. The sauce can be served at this temperature or it can be chilled and served later.
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 sabayon. Or put the sauce in the glass first, then the strawberries.
P.S. I DARE YOU not to lick the bowl. It’s ok. I did and I am woman enough to admit it.