Raspberry in Sabayon Cream
Baking and Desserts • Italian
Description
Raspberry in Sabayon Cream
Ingredients
- Whole egg 4 pieces
- Caramel Syrup 4 tablespoons
- Powdered Sugar ¼ cup
- Water 2 tablespoons
- Whipped Cream ½ cup
- Raspberry leaves 10 oz
Step-by-Step Guide
Step 1
Whisk the egg yolks with sugar, syrup, and water, and place over a water bath, continuing to whisk until the mixture thickens and reaches an internal temperature of 160°F, about 4 minutes. Immediately place the bowl with the cream on ice and whisk for about 3 minutes until cooled.
Step 2
In a small bowl, whip the cream to stiff peaks. Fold into the cooled cream. Cover with plastic wrap and refrigerate for 1-4 hours.
Step 3
Divide the raspberries among serving dishes and drizzle with the cream.
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