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Raspberries with Saba Sabayon

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Raspberries with Saba Sabayon

Raspberries with Saba Sabayon

amanda

Equipment

  • - Blender (for pureeing raspberries if necessary)

  • - Chef's Knife

  • - Stainless Steel Mixing Bowl

  • - Silicone Whisk

  • - Heatproof Bowl

  • - Cutting Board

  • - Stainless Steel Skillet

  • - Rubber Spatula

  • - Glass Baking Dish or Ramekin

Ingredients

  • 4 large egg yolks

  • 1/4 cup powdered sugar

  • 4 tablespoons saba*

  • 2 tablespoons water

  • 1/2 cup chilled whipping cream

  • 12 ounces fresh raspberries

Instructions

1

Instruction 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.
2

Instruction 2

Divide raspberries among dessert coupes. Spoon sabayon over and serve.
3

Instruction 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).
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