Sour Ale Sabayon with Strawberries
From Sabayon: Sweet & Savory
Recipes by Francine Spiering | Photos by Raymond Franssen
Sour Ale Sabayon with Strawberries
- Yield: Serves 4
Description
Ripe, sweet, juicy strawberries in the prime of their season really don’t need anything other than greedy fingers to pick and eat them. But they do love the hoppy, fruity, and creamy hints in this sour ale sabayon, and even more so if that sour ale is barrel-aged! Luckily, the East Bay has several breweries making barrel-aged sour ales. Check out Fieldwork, Headlands, Ghost Town, Almanac, and Original Pattern to see what they’re brewing with fruit and aging in barrels.
Ingredients
- 1 pint fresh ripe strawberries
- 1/2 cup (6 large) egg yolks
- 1/2 cup organic sugar
- 1/2 cup barrel-aged sour ale, divided
Instructions
Clean and hull the strawberries. Leave whole or cut into halves or quarters. Divide the strawberries among 4 bowls. Set aside.
Use a double boiler (or combine a pot and bowl wide enough to sit over the pot). Cream together the yolks, sugar, and half the ale in the top pot. Bring water in the lower pot to a boil and turn heat down to a simmer. Place bowl over simmering water and whisk as the mixture warms up, thickens, and doubles in volume. When your whisk starts to draw thick ribbons, drizzle in the remaining ale while whisking, until you have a consistency a little thicker than heavy cream (not too runny). It takes about 3–5 minutes. Take it off the heat and pour sabayon directly over the prepared strawberries. Serve right away.
- Category: Dessert
