sabayon pairs perfectly with berries -- new video - stainless steel wine cups
There is also a fresh fruit from Niagara Falls . . . . . . I usually prefer fresh berries instead of plain yogurt, and a sweet and strong sweet vinegar syrup.
To do this, just 2 cups (500 mL)
Each dry red wine and supermarket balsamic syrup is stewed in eight sections on the stove with a vanilla bean, a clove, a cinnamon stick and a full orange, until you get the consistency of the syrup.
Filter out the solid and add a cup of maple syrup.
Go back to simmer until it has enough syrup to cover the back of the spoon, then cool to a micro-temperature and pour into the plastic squeeze bottle.
I store my stuff on the door of the fridge and I take it out whenever I want yogurt, ice cream --
For God's sake, there's even pork chops! (
Chef's secret: this is the same balsamic reduction, with some minor changes that upscale restaurants use to dot the edges of the plates to make them look special. )
Sabayon is actually just a fancy French word for "zabaglione" in Italy, a dessert made by stirring egg yolks, wine and sugar.
The technique of making sabayon is much like making hollandaise, where you can stir egg yolks in a stainless steel mixing bowl, which is placed on a pan that stews water.
The edge of the bowl should never be too hot to hold comfortably.
Constantly stir with proseck and sugar to create a light, foam-like cream freeze, be careful not to fry eggs.
The recipe is here, but the technique is clearly shown in the video.
Happy berry season! ()—
2 fresh lavender, or 1 teaspoon (5 mL)dried—1 cup (250 mL)
Proseck wine or other aromatic white wine6 egg yolks—1/3 cup (75 mL)
Sugar the night before, mixing lavender with prosek to form infusion;
Keep the lid cold.
Let sabayon (
Do the best before service)
Filter out Lavender from wine.
In a large stainless steel mixing bowl, stir the egg yolks on a boiling water in a pot, stir the injected proseck and sugar for 5 to 8 minutes in a row, and thicken into a light-colored foam sauce to be careful not to overheat, causing the eggs to run around.
When the mixer is lifted from the bowl, the sauce should be thick, airy and form a ribbon.
Immediately remove from the fire and cook on fresh and cool berries.