Author Notes
This simple sabayon takes on unexpected elegance with the addition of Aceto Balsamico Tradizionale, a traditional pairing with strawberries. For a perfect pairing, sip on a Nebbiolo or Cabernet Sauvignon with it … which are the wines we use to make our Aceto Balsamico Tradizionale. —Ryan MacDonnell
Ingredients
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3 pieces
egg yolks
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1/3 cup
sugar
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1/4 cup
Aceto Balsamico Tradizionale (aged balsamic vinegar)
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1/3 cup
heavy cream
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2 cups
strawberries, sliced
Directions
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Place a metal bowl in the freezer.
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Whip yolks and sugar over double boiler to 180F, about 10 minutes. Pour into the metal bowl and whisk in 2 tablespoons balsamic. Continue whisking until mixture is cool.
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Whip cream to stiff peaks and gently fold into egg mixture. Refrigerate for an hour before serving.
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Divide sabayon amongst 8 bowls and top with the strawberries. Drizzle with remaining balsamic.
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