Sabayon (Borsodó)

15 min

Kifli Kukták

Preparation method

Clean the strawberries, cut them into eighths, add 5 tablespoons of sugar, then mix.

Fill a saucepan with water and place a porcelain, glass, or stainless steel bowl on top. The bowl should not touch the water. Once the water starts boiling, pour the egg yolks and Moscato white wine into the bowl, add 200 g of sugar, then whisk until frothy. At the end of whisking, add the Marsala wine.

Remove the bowl from the saucepan and whisk the foam for a short time.

Chef's tip

At the end of preparation, you can use a caramelizing torch, but the sabayon should not be baked. Let your creativity run wild when decorating.

Ingredients

Price per portion:HUF 5,087.36

INGREDIENTS

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Strawberry 500 g eper

Moscato white wine 400 ml Moscato fehér aromás bor

Powdered sugar 200 g porcukor

Marsala wine 4 teáskanál Marsala bor

Egg yolk 8 tojássárgája

Nutritional values

Energy value

2447.64 kJ585 kCal