Sabayon With Strawberries Recipes

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CHARDONNAY SABAYON WITH FRESH STRAWBERRIES



Chardonnay Sabayon with Fresh Strawberries image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 5

6 egg yolks
1/2 cup sugar
2 teaspoons gelatin
1 cup Chardonnay
3/4 cup cream, whipped

Steps:

  • Place egg yolks, sugar and gelatin in a double boiler over heat. Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook. Add Chardonnay and whip until thickened and the mixture coats the back of a spoon. Cool mixture over ice, then fold in the whipped cream.
  • Halve fresh strawberries and sprinkle with sugar and lemon juice. To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon. Garnish with a sprig of mint.

DEEP FRIED STRAWBERRIES WITH SAUCE SABAYON



Deep Fried Strawberries with Sauce Sabayon image

A specialty of the San Francisco Hilton

Provided by Food Network

Categories     dessert

Yield 4 portions

Number Of Ingredients 14

1 cup flour
1/4 teaspoon salt
1/4-ounce yeast
1 teaspoon superfine sugar
3/8 cup water
3/8 cup flat beer
1 tablespoon olive oil
12 large strawberries
4 tablespoons Grand Marnier
flour, to coat
1/2 stiffly beaten egg white
2 egg yolks
2 (1/2 egg shells) castor sugar
2 (1/2 egg shells) white wine

Steps:

  • For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.
  • Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
  • Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.

BERRIES WITH SABAYON



Berries With Sabayon image

A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09.

Provided by daisygrl64

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups strawberries, hulled and quartered
1 cup raspberries
1/4 cup slivered almonds, lightly toasted (optional)
4 egg yolks
1/2 cup dry marsala, white wine (or fruity, such as Riesling)
1/4 cup sugar

Steps:

  • combine strawberries and raspberries in a bowl.
  • divide among 6 dessert goblets or dish, set aside.
  • To Make Sabayon:.
  • In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
  • spoon over fruit, sprinkle with almonds if using.

Nutrition Facts : Calories 107.6, Fat 3, SaturatedFat 1, Cholesterol 125.9, Sodium 6.6, Carbohydrate 15.4, Fiber 2.3, Sugar 11.7, Protein 2.2

STRAWBERRIES WITH BALSAMIC SABAYON



Strawberries With Balsamic Sabayon image

Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time.

Provided by Alan in SW Florida

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

6 tablespoons sugar
4 egg yolks
2 tablespoons aged balsamic vinegar
1 1/2 cups heavy cream, whipped to medium stiff peaks and refrigerated
1 pint strawberry, rinsed and hulled
crisp cookie, for garnish

Steps:

  • MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
  • Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.

Nutrition Facts : Calories 229.4, Fat 18.7, SaturatedFat 11, Cholesterol 155.5, Sodium 21.1, Carbohydrate 14.4, Fiber 0.9, Sugar 11.6, Protein 2.4

BERRIES WITH WARM SHERRY SABAYON



Berries with Warm Sherry Sabayon image

Sherry is used to coat fresh berries, then mixed into a rich sabayon for a decadent topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

5 tablespoons sugar
1/3 cup plus 2 tablespoons dry sherry
1 pint mixed berries, such as blueberries, raspberries, and strawberries, hulled and quartered if necessary (Choose the ripest and sweetest berries available.)
3 large egg yolks

Steps:

  • Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes.
  • Combine remaining 3 tablespoons sugar, 1/3 cup sherry, and egg yolks in a small bowl; whisk together. Set bowl over pan of simmering water, and continue whisking until tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve berries and sabayon together.

RHUBARB SABAYON WITH STRAWBERRIES



Rhubarb Sabayon with Strawberries image

Categories     Egg     Dessert     Quick & Easy     Strawberry     White Wine     Rhubarb     Simmer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 cup chopped fresh rhubarb stalks (2 large ribs)
1/2 cup sugar
1 cup orange Muscat wine such as Essensia
1 qt fresh strawberries, trimmed and quartered
2 large eggs
Special Equipment
an instant-read thermometer

Steps:

  • Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
  • Divide strawberries among 6 stemmed glasses.
  • Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.

SABAYON



Sabayon image

Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.

Provided by azelias kitchen

Categories     World Cuisine Recipes     European     French

Time 25m

Yield 4

Number Of Ingredients 4

4 egg yolks
4 tablespoons water
4 tablespoons Marsala wine
4 tablespoons white sugar

Steps:

  • Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
  • Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g

SABAYON WITH STRAWBERRIES



Sabayon with Strawberries image

Provided by Julia Child

Categories     Berry     Egg     Dessert     Strawberry     Marsala     Fall

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1 to 1 1/2 pounds fresh ripe strawberries (3 pints)
1 tablespoon sugar, plus more to taste
2 teaspoons freshly squeezed lemon juice, plus more to taste
For the sabayon
6 egg yolks
1 cup sweet Marsala wine or port, sherry, or Madeira
1/3 cup sugar, plus more to taste
Drops of freshly squeezed lemon juice (optional)
For the whipped cream (for the glazed version)
1/2 cup heavy cream
1 teaspoon sugar
Special equipment:
Special equipment: A large stainless steel or copper bowl, plus a larger bowl for holding (optional)
A large saucepan of simmering water
A balloon whisk
Dessert goblets or large martini glasses, or a medium gratin baking dish (4-cup volume) or individual gratin dishes (for glazed sabayon)

Steps:

  • Preparing the strawberries:
  • About an hour before serving the dessert, 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. Sprinkle over the sugar and the lemon juice; fold gently together to blend well. Taste a strawberry, add more sugar or lemon juice if needed, and set aside to macerate.
  • Whipping the sabayon:
  • If you want to serve the sabayon warm, make it at the last minute. If you want to glaze the sabayon under the broiler, or make it ahead of time to serve chilled, have ready a large bowl (larger than the one in which you whip the sauce) partly filled with ice cubes.
  • Whisk to blend the yolks, Marsala, 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 drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
  • Serving:
  • 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 warm or cool sabayon. Or put the sauce in the glass first, then the strawberries.
  • Variation: Strawberries Glazed with Sabayon
  • Cool the sabayon to room temperature. Whip the cream and sugar until soft peaks form, and fold the cream into the sabayon with a rubber spatula.
  • Turn on the broiler. Spread the strawberries in the baking dish in one layer (or in individual dishes). Spoon the sauce over the berries so they are completely covered and set the dish under the broiler, 5 to 6 inches from the heat. With the door open - so you can watch carefully - broil for a minute or two, turning the dish as needed to glaze evenly, until the top of the sabayon is nicely browned and slightly crusted. Serve right away.

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