Balsamic Sabayon with Strawberries

By Ryan MacDonnell
October 6, 2015
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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

Serves: 8

  • 3 pieces egg yolks
  • 1/3 cup sugar
  • 1/4 cup Aceto Balsamico Tradizionale (aged balsamic vinegar)
  • 1/3 cup heavy cream
  • 2 cups strawberries, sliced
  1. Place a metal bowl in the freezer.
  2. 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.
  3. Whip cream to stiff peaks and gently fold into egg mixture. Refrigerate for an hour before serving.
  4. Divide sabayon amongst 8 bowls and top with the strawberries. Drizzle with remaining balsamic.

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