Fresh Berries with Rosewater Sabayon
Sabayon is a light, almost mousse-like dessert normally made by whipping egg yolks, a sweet wine and sugar. This version also incorporates rosewater for a special touch.
Ingredients
- Berries:
- 3 to 4 cups fresh mixed berries
- 1/2 cup simple syrup
- 1 tablespoon culinary grade rosewater
- zest from 1 lemon
- Rosewater Sabayon:
- 4 egg yolks
- 1/3 cup sugar
- 1/2 cup riesling or white zinfandel wine
- 1 tablespoon culinary grade rosewater
Preparation
Level: Easy
Servings: 4
Cook Time:
Ready In:
To macerate berries: combine all ingredients for berries in a medium bowl.
Carefully stir until well combined. Cover and let berries macerate in the refrigerator for at least 1 hour.
Remove from refrigerator 20 minutes before serving.
To make sabayon: In a stainless steel bowl with sloped sides, whisk together egg yolks and sugar until light and fluffy. Add the wine.
Place bowl over a pan of gently simmering water and whisk constantly until the mixture is hot and thick enough to coat a spoon.
Serve berries in a wine glass with warm sabayon. Go the extra step and lightly caramelize the sabayon with a kitchen torch.
