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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
pieces egg yolks
cup Aceto Balsamico Tradizionale (aged balsamic vinegar)
cup heavy cream
cups strawberries, sliced
- Place a metal bowl in the freezer.
- 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.
- Whip cream to stiff peaks and gently fold into egg mixture. Refrigerate for an hour before serving.
- Divide sabayon amongst 8 bowls and top with the strawberries. Drizzle with remaining balsamic.