Raspberries with Saba Sabayon
A elegant dessert featuring fresh raspberries topped with a delicate Italian-style sabayon made with egg yolks, sugar, and saba grape syrup. The light and airy cream sauce perfectly complements the tart berries.
Ingredients
- •4 whole large egg yolks
- •¼ cup powdered sugar
- •4 tablespoons saba
- •2 tablespoons water
- •½ cup chilled whipping cream
- •12 ounces fresh raspberries
Cooking Instructions
- 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.
70 min
- 2.
Divide raspberries among dessert coupes. Spoon sabayon over and serve.
5 min
- 3.
*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).
