Sabayon with Black Pepper and Horseradish
Baking and Desserts • Italian
Description
Sabayon with black pepper and horseradish
Ingredients
- Marsala 2 spoons
- Whole egg 6 pieces
- Horseradish Leaves 0 oz
- Coarse Salt to taste
- Green peppercorns to taste
Step-by-Step Guide
Step 1
In a saucepan, pour in water and bring it to a boil over medium heat. In a small bowl (which can be placed over the boiling saucepan), whisk the egg yolks with the wine until smooth. Over a double boiler, continue whisking the mixture for about seven minutes until it thickens — it should acquire a creamy consistency and become glossy.
Step 2
Remove from heat, stir in grated horseradish, season with salt to taste, pour into a glass, and sprinkle with crushed black peppercorns before serving.
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