Zabaione with sugared strawberry’s
- Prep Time:
- Cook Time:
- Ready Time:
- 24 sweet strawberry’s
- 3 tablespoons sugar
- 2 teaspoons water
- 4 large egg yolks
- 2 tablespoons cherry brandy
- 1 teaspoon fresh lemon juice
- Pinch of salt
Rinse strawberries (do not dry).
Place 1 tablespoon sugar on a small plate and, one by one, roll 8 strawberry’s through to coat; set sugared strawberries aside.
Roughly chop remaining 16 strawberries. Place in a small skillet over medium heat, add water, bring to a simmer, and cook, stirring occasionally, until strawberries are heated and juices have released, about 5 minutes. Remove from heat.
Combine 1 tablespoon juices from cooked strawberries, egg yolks, remaining 2 tablespoons sugar, brandy, lemon juice and salt in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld mixer at medium-high speed until mixture has tripled in volume and forms a thick ribbon when beaters are lifted, about 12 minutes (while beating, be sure to clear bottom of bowl with beaters so that eggs do not scramble).
Remove from heat and let cool until slightly thickened, about 10 minutes.
Spoon zabaione into serving dish of your choice, garnish with sugared strawberries and serve….easy huh