Surtido De Frutas Del Bosque Recipe
ASSORTMENT OF FRESH BERRIES SERVED WITH SABAYON SAUCE.
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Ingredients
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Fruit Assortment
Sabayón Sauce
Method
Fruit Preparation
- 1
Wash the Berries
Thoroughly rinse the strawberries, blueberries, raspberries, and blackberries under cold running water. Gently pat them dry with a clean kitchen towel.
- 2
Slice the Strawberries
Remove the green tops from the strawberries and slice them into halves or quarters depending on their size.
- 3
Combine the Berries
In a large serving bowl, combine the washed strawberries, blueberries, raspberries, and blackberries evenly for a colorful assortment.
Sabayón Sauce Preparation
- 4
Prepare the Double Boiler
Fill a small saucepan with water and bring it to a simmer. Place a heatproof bowl on top, ensuring it does not touch the water.
- 5
Whisk Egg Yolks and Sugar
In the heatproof bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 6
Add Wine and Vanilla
Slowly add the white wine and vanilla extract to the egg yolk mixture while continuing to whisk.
- 7
Cook the Sabayón
Continue whisking the mixture over the simmering water until it doubles in volume and becomes frothy, about 5-7 minutes. Remove from heat.
- 8
Serve
Spoon the sabayón sauce over the assorted berries in the serving bowl. Serve immediately for the best flavor and texture.
