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sabayon

Another fantastic food memory from our trip to the south of France in 1997, is a decadent dessert we were served upon our arrival at La Pitchoune by the proprietor, Kathie Alex. (pictured below with me in Julia’s kitchen – check out the outlined pegboard) The dessert was a Roger Vergé’s Gratin of Raspberries with Sabayon. Just to put it over the top, Kathie served it with a scoop of vanilla ice cream on the side! You can too if you must.

Sabayon is a French sauce, but the Italians know it as Zabaglione sauce. It can be made in both a sweet or savory variation. Traditionally, sabayon is made with Marsala wine, but any spirit such as rum, brandy, triple sec, or cognac may be substituted. Kathie’s version used a raspberry l’eau de vie, such as Chambord. It was lovely, but a bit strong for my taste, so I’m using Grand Marnier. When raspberries are hard to find, use any fruit you please, a mix of sliced strawberries and orange segments would be perfect. Don’t these gorgeous fruits at the French market just make your mouth water?!

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October 11, 2010   2 Comments