Sabayon (wine foam sauce with mixed berries)

Name: Sabayon (wine foam sauce with mixed berries)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Strawberries; 125 g Blueberries; 125 g red currants; 125 g Raspberries; 160-175 g Sugar; 3 Egg yolk (size M); 1 egg (size M); 100 ml dry white wine; 2 TABLESPOONS Lemon juice; 7-10 Tbsp (possibly 1 teaspoon of cornstarch); 7-10 Tbsp Melissa

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Strawberries
125 g Blueberries
125 g red currants
125 g Raspberries
160-175 g Sugar
3 Egg yolk (size M)
1 egg (size M)
100 ml dry white wine
2 TABLESPOONS Lemon juice
7-10 Tbsp (possibly 1 teaspoon of cornstarch)
7-10 Tbsp Melissa

Directions

1
Wash and drain the strawberries, blueberries and currants. Put some strawberries and currants aside for decoration. Pluck the remaining currants from the reps, cut the strawberries into pieces. Sort the raspberries. Mix berries, add 2-3 tablespoons of sugar and set aside.
2
Mix egg yolk, egg and 125 g sugar in a metal bowl (which you can put on a hot water bath) until creamy but not frothy. Place the bowl on the hot water bath (must not boil, but must be kept below boiling point), immediately add wine and lemon juice and beat vigorously with a whisk until the cream becomes frothy and has at least twice the volume. Then for a cold wine mousse sauce, place the bowl on ice water and beat cold (retains more volume than a sauce that is beaten cold at room temperature). Place the berries in bulbous glasses and pour the wine mousse sauce over them. Serve decorated with remaining berries and lemon balm