Prep/cooking time: 25 mins
- 300g red strawberries, stalks removed and cut in half
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2/3 cup Te Motu “the nectar” dessert wine
- 1/3 cup coconut sugar
- 6 egg yolks
- 8 digestive biscuits, crushed
Heat a BBQ plate till hot. Place the strawberries in a small bowl and drizzle with balsamic and oil. Char on BBQ briefly until the strawberries have a small amount of blackening.
Boil a large pot of water, then reduce to a low simmer. Place wine, sugar and egg yolks in a heatproof bowl over the water and whisk together over simmering water until thickened and increased in volume. The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove bowl briefly from heat, beating continuously, until mixture cools. Then return bowl to heat and continue cooking.
The sabayon is ready when the mixture is thick and retains its shape when you whisk a figure 8 into the mix.
To serve, place some crushed biscuits in serving dishes, spoon over strawberries and any syrup, then top with sabayon. Serve immediately.