It's summer! You're walking around the beaches, the lakes, or the rivers and you're seeing those macho men with their ripped bodies or gorgeous women in thongs. Your mind is playing games your biological urges want to win. How do you capitalize on this war of hormones and testosterone tangle? Hell if I know, I'm just a lowly Chef!
But what I do know is that you can impress with a delicious fruity treat layered in a smooth, rich creamy Sabayon sauce that contains booze! Oh come on, what goes better with great bodies than booze - it the All-American way.
After some time bronzing your body in the sun, sipping a few refreshing beverages (with rum of course) and maybe munching on some spicy barbecue, head inside for, among other devilishly delights, Raspberries in a Sherry Sabayon! It's easy to prepare, it's quick and dammit, it's sexy as hell!
Oh yeah, you can prepare the Sabayon Sauce ahead of time so you really have no excuse. Remember to always practice safe desserts!
Ingredients needed to make Raspberries in a Sherry Sabayon (serves 2 seductive souls):
- 2 cups fresh raspberries
- 1/4 cup superfine sugar
- 2 egg yolks
- 1/4 cup sugar
- 1/2 cup dry sherry
- 1 Tbs. grenadine syrup
- Place the berries in a medium bowl and toss with the superfine sugar.
- In a heavy saucepan and over medium-low heat, whisk the egg yolks and sugar until pale (don't stop whisking or the eggs will cook).
- Into the eggs whisk the sherry and grenadine until you have a thick and creamy sauce.
- Spoon the raspberries into goblets or flutes (not the instrument, the glass).
- Strain the Sabayon Sauce through a fine sieve (to remove any of the cooked eggs because you stopped whisking - told you not to).
- Spoon the Sabayon Sauce over the berries and serve!
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."