Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
264
Calories
8g
Protein
11g
Fat
30g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups Port Wine
- 2 tbsp. lemon juice
- 4 large egg yolks
- 1/4 cup sugar
- 2 pint baskets California strawberries, stemmed and halved
- Whipped cream as needed
- =
Directions
1
To make sabayon, combine port and juice in heavy-bottomed saucepan; cook over high heat to reduce to 3/4 cup. Reduce heat to low. Add yolks and sugar; cook, stirring constantly, until slightly thickened. Do not boil. Spoon sauce over strawberries in stemmed glasses; dollop with whipped cream. Yields: 4 servings
Recipe sourced from
fandom