Raspberries with Saba Sabayon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. Divide raspberries among dessert coupes. Spoon sabayon over and serve.
3. *A lightly sweet, unfermented syrup made primarily from the must of Trebbiano grapes. Available at specialty foods stores and Surfas (310-559-4770; ) and Zingerman's (888-636-8162; ).
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