Black Sesame Sabayon

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.


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