This recipe appears in:The Secret Ingredient: Rose Water
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.
- 24 ounces mixed raspberries and blackberries
- 4 egg yolks
- 1/4 cup sugar
- 2 tablespoons rosewater
- Pinch salt
Begin by setting a sauce pot with a little bit of water in it to simmer.
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.
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.
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.
Meanwhile, divide the berries into glasses or bowls. Pour the rose sabayon on top and enjoy.