Blackberries and Raspberries with Rose Sabayon
Note: This recipe is part of Kerry Saretsky's series The Secret Ingredient. This month's featured ingredient is rose water. Kerry also gives recipes that use rose water for Melon and Mozzarella Salad with Rose Water Vinaigrette and Crisp Prosciutto and Rosey Rosé.
The perfect topping for sweet-tart blackberries and raspberries is sweet sabayon. Raspberries and rose are like Tweedledee and Tweedledum—once you’ve seen them together, it’s hard to imagine one without the other. Sabayon is a frothy sweet foam made from egg yolks and sugar that looks straight out of the Cordon Bleu, but is probably the easiest impressive thing you’ll ever make. This is easy elegance.
-serves 4-
Ingredients
24 ounces mixed raspberries and blackberries
4 egg yolks
1/4 cup sugar
2 tablespoons rosewater
Pinch salt
Procedure
1. Begin by setting a sauce pot with a little bit of water in it to simmer.
2. Making sabayon is almost too easy. Simply place the egg yolks and sugar in a bowl, and use a hand mixer on a medium to high speed to beat the yolks together for a couple of minutes, until the sugar is incorporated, and the yolks begin to turn pale.
3. Set the bowl over the simmering water. The bottom of the bowl should not touch the water; the steam will provide the heat. Add the rosewater and salt to the yolk and sugar mixture.
4. Using the electric mixer, continue to beat the egg-sugar-rosewater combination until it becomes frothy and has doubled in volume, about 5 minutes. Take off the heat, and set aside.
5. Meanwhile, divide the berries into glasses or bowls. Pour the rose sabayon on top and enjoy.
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3 Comments:
Are you sure it's two tablespoons? That seems like an enormous amount. Maybe the stuff I have is super concentrated or something, but even two teaspoons sounds like a lot to me in relation to the volume of egg yolk and sugar you are calling for.
simon at 1:22PM on 05/25/09
The other sabayon recipe that I found calls for 15g for one egg yolk. That is a hair over one tablespoon as best I can tell. Four yolks would call for 60g of sugar or four tablespoons plus about a 1/2 teaspoon. There are 16 tablespoons in a cup so this looks to be about the right ration, even though when you read 1/4 cup it does seem large.
Grumpy Old Man at 1:52PM on 05/25/09
@simon: You know, I like it really rosy. I often find that many rosewater recipes are just too subtle for me, because I love the flavor, where as some just prefer a sort of essence of rose. Also, I wonder if some of the rosewaters (the French sort in the smaller vials) aren't stronger than others. Perhaps just make the sabayon and begin adding rosewater by teaspoon until you have reached the desired rosiness. Because it really is, with rosewater, a matter of taste. Thanks for your comment--compared to most rosewater recipes, I know it must look astronomical.
Kerry Saretsky at 3:52AM on 05/26/09