"Sabayon" con Mango y Fresas
From Season 8, Mexico—One Plate at a Time
INGREDIENTS
- 1/2 cup sweet or fruity-dry white wine (an off-dry muscat is delicious here)
- 1/2 cup sugar
- 1/4 cup dried chamomile flowers or 1 cup fresh flowers
- 8 egg yolks
- 2 tablespoons mezcal or 100% agave blanco tequila
- 3 large ripe mangos, peeled, flesh cut from the pit and cut lengthwise into 1-inch slices
- 1 pound strawberries, hulled and cut in half
- 1/2 cup diced candied orange
- 1/2 cup diced candied prickly pear
- 6 sprigs mint
INSTRUCTIONS
- Prepare the chamomile infusion. In a small saucepan, combine 1/2 cup water, wine, sugar and chamomile. Set over medium heat and bring to a boil, stirring to dissolve the sugar. Remove from the heat, cover and steep for 15 minutes. Strain.
- Make the sabayon. Set up a double boiler: Fill a large (4-quart) saucepan with 1-inch of water and choose a 3 quart stainless steel bowl that you can nestle into the pan without touching the water. Bring the water to a boil over high heat. Whisk the egg yolks in the 3-quart bowl. Slowly add the chamomile syrup into the eggs, whisking constantly, until thoroughly combined. Reduce the temperature under the pot of boiling water to maintain a gentle simmer. Set the bowl with the egg mixture over the simmering water and whisk constantly until thick and frothy, about 8 minutes. Remove the bowl from the heat and stir in the mezcal/tequila.
- Finish the dish. Arrange three slices of mango on each of 6 dessert plates. Scatter the strawberries over the mango. Spoon the sabayon over the fruit. Sprinkle on the candied orange and prickly pear. Garnish with the top of a sprig of mint and serve immediately.
