Chardonnay Sabayon with Fresh Strawberries

1. 1

   Place egg yolks, sugar and gelatin in a double boiler over heat.

2. 2

   Whisk to melt gelatin and incorporate sugar and yolks being careful not to let the eggs cook.

3. 3

   Add Chardonnay and whip until thickened and the mixture coats the back of a spoon.

4. 4

   Cool mixture over ice, then fold in the whipped cream.

5. 5

   Halve fresh strawberries and sprinkle with sugar and lemon juice.

6. 6

   To serve, fill large wine glasses 2/3 full with strawberries and top with sabayon.

7. 7

   Garnish with a sprig of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.