Rachel says “According to scientists, strawberries and
tomatoes should be interchangeable in recipes as they share the same flavor
components”. Well, they were right! I am
amazed, the strawberries and tomatoes were luscious. And the Sabayon was so lovely and creamy. The
flavors were balanced and luxurious. I
have never made a Sabayon before and I can’t believe how simple it was. This gives me the courage to make
Hollandaise, another recipe I have yet to attempt from scratch. I’m learning so much and my confidence is
building. One day I may even attempt “Chopped”
on the food channel, maybe. The Sabayon
is delicious and would work so well with most seasonal fruit. Rachel’s Sabayon recipe; 4 egg yolks, 2 tbsp.
sugar and 6 ½ tbsp. Champagne was soooo good, I will be making it again.
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