Sabayon
METHOD
Whisk the egg yolks, sugar and wine until frothy in a heavy bottomed saucepan. Place over a medium-low heat and continue to whisk as the mixture heats. Keep an eye on the flame and be careful not to walk away as the eggs will start to thicken and curdle if left too long over too high a heat. (This can be done in a bain marie or over another pan of water but I am too impatient!)
When the egg mixture just starts to thicken enough to coat a spoon, remove from the heat and pour into a cool bowl. Let cool briefly while you whisk the cream into thick peaks. Fold all but 2 tablespoons of the whipped cream into the egg mixture.
Pour the still warm sabayon around the strawberries leaving just the tops exposed. Dab the remaining cream over the surface followed by a sprinkle of raw sugar. Place under a grill and watch - it takes just seconds for the sabayon to brown.
Remove and serve warm at the table in wine glasses. Serve with a glass of chilled sweet wine. Serves 2-4
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!