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Sabayon with wild raspberry will give you courage
What you need:
What to do: Raspberry bust, but not to wash (or lost flavor), put in blender, squeeze the lemon. Very quickly to break the raspberries into a puree, pass the sauce through a sieve. Add the powdered sugar and set aside. Egg yolks, port wine and pour into a large heat-resistant bowl. Place it over a saucepan of boiling water; whisk a lot whisk until it reaches the consistency of melted ice cream. Remove the bowl from the water bath, put it into a pot of ice water and continue whisking until cool. Then add in the mass of yogurt, mix thoroughly. Last pour raspberry sauce; quickly stir with a whisk. Very well suited to fruit-grill, as well as any sweet baked goods, except cakes. In 1 serving: 100 kcal, protein 3.5 g, fat – 5 g, carbohydrates – 10,1 g.
Source: /users/1081
- 250 grams of ripe wild raspberries
- Half lemon
- 1 – 2 tsp powdered sugar
- 4 fresh egg yolks
- 2 tbsp white port wine
- 2 tbsp dry white wine
- 1 Cup natural yoghurt
What to do: Raspberry bust, but not to wash (or lost flavor), put in blender, squeeze the lemon. Very quickly to break the raspberries into a puree, pass the sauce through a sieve. Add the powdered sugar and set aside. Egg yolks, port wine and pour into a large heat-resistant bowl. Place it over a saucepan of boiling water; whisk a lot whisk until it reaches the consistency of melted ice cream. Remove the bowl from the water bath, put it into a pot of ice water and continue whisking until cool. Then add in the mass of yogurt, mix thoroughly. Last pour raspberry sauce; quickly stir with a whisk. Very well suited to fruit-grill, as well as any sweet baked goods, except cakes. In 1 serving: 100 kcal, protein 3.5 g, fat – 5 g, carbohydrates – 10,1 g.
Source: /users/1081
