Sabayon sauce
Description
The recipe won't take much time. See, serve chilled.
Instructions
- 1
Step 1
1. Before preparing the sabayon sauce, carefully separate the yolks from the whites. Make sure not to leave even a single drop of egg white. Then add sugar to the yolks, pour in the wine, and blend all the ingredients with a mixer or whisk.
- 2
Step 2
2. Prepare a double boiler. Place the container with ingredients over the double boiler so that its bottom does not touch the boiling water at all.
- 3
Step 3
3. Now start carefully whisking the cream. Use a whisk and continuously beat the contents of the bowl over a steam bath. Keep whisking for 10–15 minutes until the sauce thickens slightly. Wash and dry the fruits, then chop them into small pieces. Pour the sauce over the fruits and refrigerate for several hours.