try googleing for more recipes using saba
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
Directions
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.
Divide raspberries among dessert coupes. Spoon sabayon over and serve.
*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).
Print this recipe
Submitted 1/27/08.
Source:
Submitted By: j w
raspberries with saba sabayon