Description
Very old, unusual dessert of fresh strawberries with an Italian accent! I will show hot and cold variant of its preparation, both delicious, tender, with juicy berries and fragrant cream. Let's try?
Ingredients
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Strawberry
500 g
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Sugar
130 g
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Sweet white wine
150 ml
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Yolk egg
6 piece
Cooking
Strawberries wash, remove the stems. Cold zabaione half of the berries cut small and put in bowl. For hot version of Sabayon also chop the berries and put in a refractory form.
Yolks mix with sugar and wine. Do a water bath. When the water boils, put the bowl and start whipping with a mixer.
Weight needs 5-7 minutes to turn white and increase in volume. Beat her to the disappearance of large bubbles and remove from heat.
Spread half of the mass in the bowl with strawberries. Kremanki put in the fridge for two hours.
The rest of the weight put on the strawberry on the form. To make a hot option in portion forms, to make it easier to eat and not to cut, because the dessert is very delicate.
Put into the oven preheated to maximum temperature (mine is 250 degrees). Intensive bake until Golden brown.
And here's the cold Sabayon! Enjoy a refreshing summer taste!)
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