Strawberries macerated in sweet wine with honey sabayon

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• FOR THE BERRIES
• 125 ml sweet wine such as Moscato or Beaumes de Venise
• 2 tablespoon(s) caster sugar
• 3 strip(s) zest from an unwaxed lemon
• 450 gram(s) strawberries
• FOR THE SABAYON
• 4 large egg yolks
• 3 tablespoon(s) orange blossom honey
• 75 ml sweet wine such as Moscato or Beaumes de Venise
• 150 ml double cream
• crisp almond biscuits to serve

Method

1. Macerate the strawberries a couple of hours before serving. In a ceramic or glass bowl, mix 125ml sweet wine with the sugar. Once the sugar has dissolved add the lemon zest. Hull the strawberries and add to the wine mixture, stir to coat thoroughly, cover and set aside for 1-2 hours.
2. Make the sabayon just before serving. Have a large bowl of iced water on standby to cool the mixture quickly once it is cooked. Whisk together the egg yolks, honey and sweet wine in a heatproof bowl. Set it over a pan of simmering water but do not allow the bottom of the bowl to come into contact with the water. Whisk constantly until the mixture is really thick and mousse-like and will hold a ribbon trail when the whisk is lifted out of the mixture. Immediately transfer the sabayon to a clean bowl and set it in the iced water. Whisk constantly until completely cold.
3. In another bowl lightly whip the double cream and fold into the cooled egg mixture.
4. Divide the strawberries between 6 glasses or small dishes, top with a spoonful of sabayon and serve immediately with crisp almond biscuits.
5. Recipe by Annie Rigg

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