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Strawberry Sundaes with Prosecco Sabayon Recipe

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Strawberry Sundaes with Prosecco Sabayon
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Ingredients
12
Count
Nutrition
498
Calories
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Ingredients:

Directions:

  1. For sugar sliced almonds: Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  2. For strawberry compote: Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  3. For prosecco sabayon: Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
  4. Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.64 Kcal (2084 kJ)
Calories from fat 178.58 Kcal
% Daily Value*
Total Fat 19.84g 31%
Cholesterol 137.7mg 46%
Sodium 71.68mg 3%
Potassium 355.3mg 8%
Total Carbs 70.22g 23%
Sugars 61.83g 247%
Dietary Fiber 3.93g 16%
Protein 10.36g 21%
Vitamin C 54.2mg 90%
Iron 12.2mg 68%
Calcium 94.9mg 9%
Amount Per 100 g
Calories 144.41 Kcal (605 kJ)
Calories from fat 51.82 Kcal
% Daily Value*
Total Fat 5.76g 31%
Cholesterol 39.96mg 46%
Sodium 20.8mg 3%
Potassium 103.1mg 8%
Total Carbs 20.38g 23%
Sugars 17.94g 247%
Dietary Fiber 1.14g 16%
Protein 3.01g 21%
Vitamin C 15.7mg 90%
Iron 3.6mg 68%
Calcium 27.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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