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 125 g of white wine to a small saucepan
Add 50 g of white sugar
Add 3 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 ½ tbsp of rose water
Cook until thick and porous. The rose zabaione is ready
Cut off and discard the green top stems of 500 g 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
Yield 3 portions
Dried Rose Petalsto taste
White Wine125 g
Rose Water½ tbsp
White Sugar50 g