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Strawberries & Prosecco

FRUIT / PUDDING / SUMMER

What better way to enjoy the first of the British strawberries than with a simple and elegant accompaniment? We are using Prosecco but this recipe would work equally well with Champagne or a splash of Cassis.

INGREDIENTS

1 punnet of strawberries

3 egg yolks

20g caster sugar

60ml Prosecco

a few mint leaves

icing sugar

pistachios to garnish

METHOD

Hull and half the strawberries and pop in a bowl with a dusting of icing sugar and set aside – this will help bring out the flavour.

Make the sabayon by whisking together the egg yolks with the Prosecco and sugar over a pan of barely simmering water until light, fluffy and tripled in volume. The sabayon should leave a light trail where the whisk has been to show that it is cooked.

Plate up by arranging the strawberries on a plate and spooning over the thick, light sabayon – if you like, you can glaze with a blowtorch. Finish with torn mint leaves, chopped pistachios and enjoy!

Keep your egg whites for meringues (perfect for a strawberry Eton Mess) or a healthy omelette in the morning.

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