Sabayon with black pepper and horseradish
1 serving
15 minutes
Sabayon with black pepper and horseradish is a refined Italian dish that combines the airy texture of classic sabayon with the spicy notes of black pepper and grated horseradish. Traditionally served in Italy as a dessert, this recipe gives sabayon an unexpected spicy character, making it an ideal accompaniment to meat or fish dishes. The creamy consistency is achieved by whisking egg yolks with Marsala over a water bath, while the added horseradish brings brightness and sharpness to the flavor. Freshly ground black pepper completes the composition, revealing the depth of flavor nuances. This dish is suitable for those seeking sophistication in simplicity and willing to experiment with classic culinary traditions by introducing unexpected accents.
1
Pour water into a saucepan and bring to a boil over medium heat. In a small bowl (that can be placed over the boiling saucepan), whisk the yolks with the wine until smooth. In a water bath, continuously whisk the mixture for about seven minutes until it thickens — it should achieve a creamy consistency and become glossy.
- Egg yolk: 6 pieces
- Marsala wine: 2 tablespoons
2
Remove from heat, stir in grated horseradish, season with salt to taste, pour into a glass and sprinkle with crushed black peppercorns before serving.
- Horseradish: 30 g
- Coarse salt: to taste
- Black peppercorns: to taste
