Sabayon
INGREDIENTS
3 egg yolks
3 tablespoons white sugar
ΒΌ cup sweet late harvest wine
1/ 3 cup cream
METHOD
Whisk the egg yolks, sugar and wine until frothy in a heavy bottomed saucepan. Place over a medium-low heat and continue to whisk as the mixture heats. Keep an eye on the flame and be careful not to walk away as the eggs will start to thicken and curdle if left too long over too high a heat. (This can be done in a bain marie or over another pan of water but I am too impatient!)
When the egg mixture just starts to thicken enough to coat a spoon, remove from the heat and pour into a cool bowl. Let cool briefly while you whisk the cream into thick peaks. Fold all but 2 tablespoons of the whipped cream into the egg mixture.
Pour the still warm sabayon around the strawberries leaving just the tops exposed. Dab the remaining cream over the surface followed by a sprinkle of raw sugar. Place under a grill and watch - it takes just seconds for the sabayon to brown.
Remove and serve warm at the table in wine glasses. Serve with a glass of chilled sweet wine. Serves 2-4
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!