This combination of sweet, tart and spicy is the perfect end to any summer meal. Chef Berry makes a simple sabayon sauce infused with our Medium Harissa and serves it over grilled peaches, summer berries and a garnish of pistachios. Our mouths are already watering!
From Chef Barry "Sabayon is a simple yet fancy dairy-free sauce that can be savory or sweet. An approximate 1:1 ratio of egg yolks to any liquid is the base of Sabayon, and it's a blank canvas from there. Peaches hold up well to a bit of spiciness, and Harissa-infused Sabayon is a cinch to throw together while the peaches grill. A bowl over a simmering pot of water cooks the egg yolks gently so you don't end up with scrambles. With practice, or if you're brave, you can make this sauce over a hot spot on the grill in a steel bowl."
Recipe and photos by Chef Barry Jarvis (Food Super Powers)
6 large egg yolks
5 tablespoons white wine
1 tablespoon PUR Medium Harissa
6 tablespoons sugar
4 peaches sliced
1 cup fresh berries
1/2 cup toasted pistachios
Grill peaches over medium-hot coals, about 4 minutes per side
Place the egg yolks, white wine, sugar, and Harissa in a steel bowl.
Set bowl over a saucepan of barely simmering water and whisk until light and foamy.
Arrange peaches and berries and a platter and drizzle the Sabayon over the top. Sprinkle the pistachios over the top and serve.
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