Black Sesame Sabayon
Black Sesame Sabayon
Tres T
2
10 minutes
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.
Ingredients
- 4 egg yolks
- 2-3 tbsp white sugar (depends on your sweetness level)
- 2 tsp Rooted Fare Black Sesame Crunchy Butter
- 4 tbsp sake
- ¼ tsp yuzu
- Toppings of choice. I love adding lychee, cherries, raspberries, really any fruit that can go well with black sesame.
Directions
Separate egg from yolk.
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.