Sabayon is the French version of the traditional Italian desert zabaglione. We’ve used icewine in this recipe for a local twist – as icewine hails from the Niagara Region, our home. White wine or champagne can be substituted for icewine.
Serve with fruit of the season. Berries, citrus and kiwi are all great Eyefoods choices.
4 omega-3 egg yolks
3 tbsp icewine
2 tbsp maple syrup
1 cup fresh fruit
- Add 1 inch of water to a medium sized sauce pan.
- Bring to a soft boil.
- In another sauce pan add egg yolks, icewine and maple syrup. Place this sauce pan atop the pan with the hot water. Make sure that the water in the bottom pan does not touch the upper pan.
- Whisk the egg mixture constantly; making sure that it does not turn into scrambled eggs. After 4-6 minutes, the mixture should have tripled in volume and create a ribbon effect when the whisk is raised from the mixture. Be careful not to overcook as the mixture can curdle quite quickly.
- Remove from heat. Serve in a small glass bowl and top with berries, kiwi or any other fruit of the season.
This sabayon can be enjoyed warm or cool.
Eye Nutrients: Lutein, vitamin E, vitamin C, DHA, zinc
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