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Strawberry Sabayon Recipe
|Unflavored gelatin||1⁄4 Teaspoon|
|Warm water||2 Tablespoon|
|Eggs||1 Small, separated|
|Marsala wine||1⁄4 Cup (4 tbs)|
Calories 135 Calories from Fat 12
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 40.2 mg
Sodium 17 mg0.7%
Total Carbohydrates 26 g8.8%
Dietary Fiber 2.4 g9.6%
Sugars 22.1 g
Protein 2 g4.6%
Vitamin A 1.2% Vitamin C 117.6%
Calcium 2.6% Iron 3.7%
*Based on a 2000 Calorie diet
1 . In a small bowl, mix together wate, gelatin and keep aside.
2.In a non aluminium bowl, put in the egg yolks , 3 tablespoons of sugar and Marsala. Whisk.
3.Place this bowl in a water bath and continue to stir cook for 5 to 7 minutes to get a thick custard.
4.Test custard by dipping finger in it and when finger is drawn back and run across theback of a spoon, a path is made.
5.Gently stir in the gelatin mixture.
6.Remove bowl from water bath and let cool.
7.In a bowl, put in all the strawberries excepting 1/3 cup
8.Add in rest of sugar.
9. Using a fork, mash the strawberries.
10. Refrigerate covered.
11. Once the custard cooks, beat it with an electric mixer, until peaks form.
12.Use a rubber spatula to mix 1/4 of egg white into the custard.
13. Now fold in the rest of the egg whites into the mixture.
14.Add in the crushed strawberries.
15. Refrigerate the sabayon covered for 2 hours and serve chilled.
16.Stir before serving.
17.Alternately, take 4 glasses or bowls.
18. Spoon in some sabayon.
19. Garnish with strawberries and serve.