September 2013

Strawberries with Honey Sabayon 2

One of the simplest and most enjoyable treats is simply a bowl of fresh fruit. But if such a bowl doesn’t feel like “dessert” to you, you can kick it up a notch by topping the fruit with a simple soft custard, which is all that sabayon is. You may have also seen it called zabaglione – they’re the same thing, sabayon is simply the French version, whereas zabaglione is Italian. Both are traditionally made with sugar, but honey works just as well.

This dessert is light, fresh, and very easy to make. Also, you probably already  have all of the ingredients in your kitchen, so it’s one of those recipes that’s nice to have in your back pocket for unexpected guests (or cravings). If strawberries aren’t in season, feel free to serve the sabayon with whatever fruit you have on hand.

Strawberries with Honey Sabayon

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