My friend and I were supposed to get together for a dinner date and do some cooking in the kitchen together. But, she calls me last minute and says “Hey, so I know we were going to cook… but how would you like to run a 5k with me instead?”
My response: “Girl, I just ran a half marathon! 5k is a warm up for me!”
So, we ran. BUT, I wasn’t going to let this night go to waste. We stopped by Trader Joe’s Market and picked up strawberries, wine, cream, and white chocolate for the most epic post race recovery meal. Two (2) delicious desserts!
- Frozen Raspberries with Hot White Chocolate Sauce <– Click link for previous blog post and recipe
- Sabayon over Strawberries
Sabayon is probably one of my favorite dessert wine flavored desserts. The inspiring recipe calls for Sauternes dessert wine, but I much prefer a moscato, because its made from my favorite grape (muscat grapes).
From Martha Stewart Weddings, Spring 2009
Rich yet airy, this smooth dessert gets its lift from the whipped cream.
Makes 6 cups; serves 24
- 8 large egg yolks
- 1/2 cup sugar
- 1/2 cup plus 2 tablespoons Sauternes (or other sweet dessert wine)
- 2 cups heavy cream, cold
- Fruit, for serving
- Prepare an ice-water bath. Whisk together yolks and sugar in a heatproof medium bowl set over a pan of simmering water.
- Add Sauternes, and whisk constantly, occasionally removing the bowl from the pan to prevent the mixture from becoming too hot and the yolks from curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through mixture.)
- Place bottom of bowl in ice-water bath, and let cool, whisking occasionally, about 10 minutes.
- Whisk cream in a medium bowl until medium-soft peaks form. Fold cream into yolk mixture.
- Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours. Serve spooned over fruit.
Read more at Marthastewartweddings.com: Sauternes Sabayon