Sabayon

Sabayon, Zabaglione... Many names and many ways. And in case you have left over egg yolks in your fridge, wondering their next destination, this makes a great one. One that's also a good way to use up any leftover wine (I've heard that does happen in some households...). Traditionally the wine used for this is a (sweet) white wine, but I've also heard of versions with sparkling wine. I made mine with rosé as I love the subtle berriness it brings. Adjust the amount of sugar based on the sweetness of the wine you use.

Any berries are fine for this, but I particularly like the red ones. Today I used strawberries. But for instance grilled peaches (maybe with some raspberries) would be good too. Ooooh, perhaps with some rosemary!

This is a great way to get rid of the frozen berries as you get ready for the season of the fresh ones. If, however, using fresh berries, you might want to sprinkle them with some sugar (and perhaps your favourite tipple such as Cointreau) and let them macerate for an hour.

Serves 4

3 egg yolks
3 tbsp sugar
3/4 dl rosé-wine
1/4 tsp grated orange zest
1 tsp orange juice

Heat some water in a pan and place a bowl on top of it so the bottom of the pan won't touch the water and only gets the heat from the steam it creates (today's lesson in the Learn it the hard way-cooking school: make sure the bowl really can take the heat. Mine didn't...)



Put the ingredients in the bowl and start whisking. Once the mixture is billowy and has at least doubled in size, it's ready. Spoon over fruits or berries. 

You could also place the sabayon under the grill for a minute or 2 (or use one of those fancy blow-torches?) - just keep a close eye on it.