Drizzle strawberry syrup
over sabayon and garnish each glass with a honey pecan twist.
Not exact matches
Though it is traditional to serve
sabayon still warm — from the simmering water
over which it is whisked — this version also tastes delicious chilled.
This remarkable
sabayon, made with egg yolks left
over from Spiced — Pumpkin Soufflés with Bourbon Molasses Sauce, tastes like a very lush and airy lemon curd.
Spoon warm peach
sabayon over.
Drizzle each serving of the warm flambéed lobster chunks with the Savoury
Sabayon, and grind lots of fresh peppercorns
over top.
Another time,
over the cherries, pour
sabayon or zabaglione, flavoured with Marsala.