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Icewine Sabayon
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Ingredients:
- 6 egg yolks (4 oz, 125 g of egg yolk)
- 4 oz (125 g) sugar
- 8 oz (250 g) Nova Scotia Icewine or late harvest wine
- 1 tbsp (15 ml) lemon, lime or orange juice
Method:
- In a stainless steel bowl, beat the yolks until foamy. Beat in the sugar, wine and juice. Place over a hot water bath and continue beating
until thick and hot.
- Serve hot as a dessert pudding, or as a sauce for fruit or fritters. Serve without delay - it will lose some foaminess and begin to separate
if it is allowed to stand.
- For this preparation, place assorted fresh berries on a plate or in a shallow bowl. Cover with the sabayon. Serve with a crisp cookie
or biscuit, lady finger, etc. Garnish with mint.
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