Savory Thyme and Pomegranate Sabayon
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Credit: Nathan Beriau, chef de cuisine, Harraseekett Inn, Freeport, Maine
The National Culinary Review, November 2003
5 ounces Marsala wine
10 sprigs thyme
8 egg yolks
4 ounces granulated sugar
2 ounces pomegranate juice
1 ounce rice wine vinegar
8 ounces heavy cream (optional for stability of sauce at service)
Method: In a saucepan combine Marsala and thyme. Bring to a boil, remove from heat, and allow herbs to steep 45 minutes. Combine egg yolks, sugar, and salt in a stainless steel bowl. Add thyme-infused Marsala, pomegranate juice, and rice wine vinegar to mixture. Place bowl over lightly simmering water and whisk vigorously until sauce thickens. Serve immediately as is, or, at service, whip cream to a soft peak and gently fold into mixture. Do this over an ice bath to assure that mixture is cold.
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