I’m very lucky to have such a diverse family and I love how very part of them bleeds into how I cook. I learned how to make sabayon, a smooth and silky custard, from my Swiss mother in law. The wine is replaced by sake, creating a really clean base that enhances all the other flavors added. Topped with cherries and lychee. Great at room temp or cold.
I’m very lucky to have such a diverse family and I love how very part of them bleeds into how I cook. I learned how to make sabayon, a smooth and silky custard, from my Swiss mother in law. The wine is replaced by sake, creating a really clean base that enhances all the other flavors added. Topped with cherries and lychee. Great at room temp or cold.
Author:
Tres T
Ingredients
4 egg yolks
2-3 tbsp white sugar (depends on your sweetness level)
Prepare a double boiler. Heat until water is simmering.
In the meantime add yolks and sugar to a heatproof bowl. And whisk until it lightens in color.
Add sake and Rooted Fare’s Black Sesame Crunchy Butter.
When water is simmering, place a heatproof bowl on top of the simmering water pot. Being careful to not let the bowl touch the water.
Whisk together until it becomes a lovely and harmonious soft custard.
Finish with the yuzu.
Add toppings of choice! I love adding canned lychees, jackfruit and cherries. Bonus flavor if you add a bit of maldon salt to the fruit before serving.
Recipe Note
This will last 2 days in the fridge but it never lasts more than an hour in our house!
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