4 oz (125 g) (6 yolks) egg yolks
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
1) In a stainless steel bowl, beat the yolks until foamy.
2) Beat in the sugar, wine and juice. Place over a hot water bath and continue beating until thick and hot.
3) 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
4) For this preparation place assorted fresh berries on a plate or in a shallow soup bowl. Cover with the sabayon, serve with a crisp cookie or biscuit, lady finger, etc. Garnish with mint.
Served as a warm pudding this recipe yields 4 – 6 servings. Serve over fruit for 8 – 10 servings.
Recipe provided by: Chef Mark Gabrieau, Gabrieau’s Bistro