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Epicurious

Raspberries with Saba Sabayon

4.6

(3)

Image may contain Plant Raspberry Fruit Food Creme Cream and Dessert
Raspberries with Saba SabayonTina Rupp

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 large egg yolks
1/4 cup powdered sugar
4 tablespoons saba*
2 tablespoons water
1/2 cup chilled whipping cream
12 ounces fresh raspberries

Preparation

  1. Step 1

    Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Place top of double boiler over large bowl filled with ice; continue whisking until mixture cools, about 3 minutes. Whip cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours.

    Step 2

    Divide raspberries among dessert coupes. Spoon sabayon over and serve.

  2. Step 3

    *A lightly sweet, unfermented syrup made primarily from the must of Trebbiano grapes. Available at specialty foods stores and Surfas (310-559-4770; surfasonline.com) and Zingerman's (888-636-8162; zingermans.com).

TagsFruit DessertDessertItalianEuropeanRaspberryBerryFruitDinnerNut FreeGluten FreeKetoEasySteamCandy ThermometerBon Appétit
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