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.
1 punnet of strawberries
3 egg yolks
20g caster sugar
a few mint leaves
pistachios to garnish
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.
Want to keep up-to-date with Daylesford?For our latest news, information on our events, and recipes straight to your inbox, subscribe to our mailing list.