Rose Zabaione & Strawberries

A light, frothy mixture made with egg yolks, sugar, white wine, and rose water, which adds flavor and aroma complexity to the recipe. The ingredients are whipped together over a double boiler until the mixture becomes thick and airy, forming a custard-like sauce with a slightly alcoholic flavor. In this version, it is served with fresh strawberries and dried rose petals, almost like a poem.

Add <quantity>125<unit>g</unit></quantity> of white wine to a small saucepan

Add <quantity>50<unit>g</unit></quantity> of white sugar

Add <quantity>3</quantity> egg yolks and whisk to combine. Place the saucepan over very low heat. If your stove doesn't go low, use a water bath. Cook the mixture while whisking continuously

Add <quantity>½<unit>tbsp</unit></quantity> of rose water

Cook until thick and porous. The rose zabaione is ready

Trim and discard the green top stems of <quantity>500<unit>g</unit></quantity> of strawberries. Cut them in half

Fill your dessert bowls with the strawberries

Add the warm Rose Zabaione to taste on top of the strawberries

Garnish with dried rose petals to taste. The rose zabaione & strawberries is ready

Enjoy!

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