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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