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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.). | 2. Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
egg yolk	4			218.96	2.4412	10.7848	18.0472
balsamic vinegar	2	tablespoons	aged	28.16	5.4496	0.1568	0.0
heavy cream	1 1/2	cups	refrigerated	612.0	4.9319999999999995	5.112	64.944
strawberry	1		rinsed hulled	48.64	11.6736	1.0184	0.456
crisp cookie				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.