Raspberries in sabayon cream
4 servings
30 minutes
Raspberry in sabayon cream is an exquisite dessert of Italian cuisine that combines the airy lightness of creamy custard with the refreshing tartness of ripe raspberries. Sabayon, a classic Italian sauce made from egg yolks, grape syrup, and sugar, has a delicate texture and subtle sweetness. This cream is whipped over a water bath and then chilled, providing a harmony of flavors that enhances the natural fruity freshness of raspberries. The dessert is served chilled, making it an ideal finish to an elegant dinner. The lightness of sabayon and the soft texture of the cream allow it to melt in the mouth, leaving a refined aftertaste. In Italy, it is traditionally prepared on festive occasions to emphasize the solemnity of the moment. The flavor palette of the dessert pairs perfectly with sweet white wine or aromatic coffee.
1
Beat the yolks with sugar, syrup, and water, and place in a water bath, continuing to beat until the mixture thickens and reaches 70 degrees, about 4 minutes. Immediately place the bowl with the cream on ice and beat for about 3 minutes until cooled.
- Egg yolk: 4 pieces
- Grape syrup: 4 tablespoons
- Powdered sugar: 0.3 glass
- Water: 2 tablespoons
2
In a small bowl, whip the cream into a stiff foam. Mix with the chilled cream. Cover with plastic wrap and refrigerate for 1-4 hours.
- Whipped cream: 0.5 glass
3
Place the raspberries in dessert bowls and pour cream over them.
- Raspberry: 340 g