In this recipe adapted from Bayou Cuisine, juicy berries and silken custard called sabayon yield an easy, hot-weather dessert.
4 large egg yolks
1 cup sugar
1/4 cup sherry
1/2 cup heavy cream
Fresh strawberries, halved, and/or blueberries, raspberries, or blackberries
How to Make It
Whisk together egg yolks, sugar, and sherry. Pour water to a depth of 1 inch into bottom of a double boiler over medium-high heat; bring to a boil. Reduce heat to medium-low, and simmer; place sherry mixture in top of double boiler over simmering water. Cook, stirring constantly, 15 minutes. Remove from heat; transfer mixture to a clean medium-size bowl. Cool 5 minutes; cover and chill 30 minutes or until cold. Beat cream with an electric mixer until soft peaks form. Fold whipped cream into sherry mixture; cover and chill 15 minutes. Divide sherry mixture among 6 to 8 serving bowls; top with fresh strawberries, blueberries, raspberries, or blackberries.
Adapted from Bayou Cuisine.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.