STRAWBERRY SUNDAES WITH PROSECCO SABAYON
Provided by Claudia Fleming
Categories Milk/Cream Food Processor Egg Dessert Bake Frozen Dessert Strawberry Almond Sparkling Wine Summer Chill Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 15
Steps:
- For sugar sliced almonds:
- Preheat oven to 325°F. Line baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds with corn syrup in small bowl, then add sugar and toss (sugar coating will resemble wet sand). Spread in single layer on baking sheet. Bake until golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
- For strawberry compote:
- Combine 1 cup sliced strawberries, 2 tablespoons sugar, and 3 tablespoons Prosecco in processor. Puree until smooth. Pour puree into strainer set over bowl and press on solids to extract as much liquid and pulp as possible; discard solids in strainer. Toss remaining 3 cups strawberries and remaining 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- For prosecco sabayon:
- Beat heavywhipping cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl; add 1/2 cup Prosecco and whisk to blend. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream. DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.
- Spoon 1/4 cup strawberry compote into each of 6 dessert glasses or bowls. Top each with 1 scoop strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with 1/4 cup strawberry compote, 1 scoop sorbet, and 1 tablespoon sugared almonds. Top each with large spoonful of sabayon; sprinkle each with 1 tablespoon sugared almonds and serve.
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Solomon Cabala
solomon-cabala24@gmail.comI'm not sure about this recipe. It seems like it might be too complicated.
Nancy Bishton
nancy@hotmail.comThis recipe is a must-try for any dessert lover. You won't be disappointed!
Hasan Rana
r@gmail.comI can't wait to try this recipe! It looks so delicious.
RFB Roodeplaat
r@hotmail.comThis recipe is definitely a keeper! I'll be making it again and again.
Jayce Bender
j-bender75@aol.comOverall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Rizalyn Andaya
r@aol.comThe sabayon was a bit too thick for my taste. I would recommend using less cornstarch.
Elijah Ajayi
e-a15@yahoo.comI found this recipe to be a bit bland. I would recommend adding more spices or herbs to the sabayon.
Rehan Arvi
a-r71@aol.comThis recipe is a bit too sweet for my taste. I would recommend using less sugar in the sabayon.
Balogun Samuel
s.b74@gmail.comI'm not a big fan of prosecco, but I still enjoyed this recipe. The sabayon is rich and creamy, and the strawberries add a nice tartness.
Corena Kinsey
c6@hotmail.comI love how this recipe uses seasonal ingredients. The strawberries are at their peak in the summer, and the prosecco adds a touch of sparkle.
Umar Waseem
umar.w@gmail.comThis recipe is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Tarak. Islam
islamt19@gmail.comI made this recipe for a party and it was a huge success. Everyone loved the sabayon, and the strawberries and prosecco were a refreshing addition.
G Babu
babug10@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The sabayon is especially delicious, and it's the perfect topping for the strawberries and prosecco.
Brandon Rader
brandon-rader@yahoo.comI'm not usually a fan of sabayon, but this recipe changed my mind. It was light and fluffy, and paired perfectly with the strawberries and prosecco. Will definitely be making this again!
M. Jafar
mj60@hotmail.co.ukI tried this recipe and it was a huge hit! The combination of strawberries, prosecco, and sabayon is divine. I would definitely recommend this recipe to anyone who loves a sweet and boozy treat.