Roast the rhubarb pieces, place them in a serving pan and frost with the foaming sabayon sauce. This is how the most delicious offspring of the summer is in front of you.
Sabayon, zabaione or zabaglione is a sweet wine mousse sauce that you use to make wonderful desserts with berries. Sabayon is made from any sweet sparkling wine, even non-alcoholic. Dessert wines are also used to make sabayon.
The name makes the sauce sound hard, but that’s not it. You should stick to this recipe. You’ll be amazed at how cleverly the berries make a summer dessert with sabayon.
Whipped cream can also be added to the finished, fluffy sabayon. This will give you a richer sauce. If you still freeze this cream-enriched sauce, a divine sabayon ice cream will be created that is good as it is – or noble with berries.
To make Sabayon, in addition to wine, you need eggs and sugar, as well as a whipping of a sheer dose.
Sabayon is typically served with fruit or berries. It can also be spooned on top of berries placed in an ovenproof dish, such as strawberries or raspberries, sprinkled with sugar on the surface and roasted on the surface for a moment under the grill resistance. This festive but easy aftermath is ready for the table.
Roasted rhubarb:
6 rhubarb stalks
1 tablespoon cane sugar
1 teaspoon genuine vanilla powder
Sabayon:
4 large yolks
1 1/4 dl Moscato d’Asti dessert wine
1 1/4 dl sugar
In addition:
cane sugar
1. Cut the rhubarb stalks into fair pieces. Spread the rhubarb on baking paper on a baking sheet and season with cane sugar and vanilla. Roast the rapeseeds at 200 degrees under the foil for 15 to 20 minutes.
2. Bring the water to a boil. In a steel bowl, beat the yolk structure broken, lift the bowl over the water bath, add the sugar, whisking constantly, and finally the Moscato. Beat the ingredients until the amount of sauce triples and it is pale yellow and wonderfully fluffy. Be careful not to boil the water too hard or a cocktail will be served instead of the sabayon sauce. Take the bowl out of the water bath and beat for a few more minutes.
3. Raise the roasted rhubarb on a deep plate. Drain the sabayon and sprinkle with cane sugar. Roast the portions at 225 degrees under the grill resistance for a few minutes so that the surface acquires a beautiful golden brown color.