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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Witonze Anitah
[email protected]This is a delightful dessert that's perfect for any occasion. I highly recommend it!
Michael C
[email protected]I'm not a big fan of Prosecco, so I used sparkling water instead. The sabayon still turned out great, and the strawberries were just as delicious.
Kayden Doyle
[email protected]This recipe is perfect for a summer party. It's easy to make ahead of time, and it's always a crowd-pleaser.
alfie hollister
[email protected]I made this dessert for my husband's birthday, and he loved it! He said it was the best strawberry sundae he's ever had.
Sophie Sophy
[email protected]I substituted sparkling wine for the Prosecco, and it turned out great! The sabayon was still light and fluffy, and the sparkling wine gave it a festive touch.
Ramjatan Ram
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The sabayon is heavenly, and the strawberries are the perfect complement.
Bishal Lodh
[email protected]I love the combination of strawberries and Prosecco in this recipe. It's a refreshing and summery dessert that's perfect for a special occasion.
Ailafo T
[email protected]This was my first time making sabayon, and I was pleasantly surprised at how easy it was. The sabayon turned out perfectly smooth and creamy, and the Prosecco added a nice touch of flavor.
Fernando Rosende
[email protected]I've made this recipe several times now, and it always turns out perfectly. The instructions are clear and easy to follow, and the end result is a delicious and elegant dessert.
Baker Jalil
[email protected]This dessert was a huge hit at my dinner party! The combination of sweet strawberries, creamy sabayon, and refreshing prosecco was divine. I especially loved the sabayon - it was so light and fluffy, and the Prosecco gave it a wonderful flavor.