4.5
2 ratings

Japanese Zabaione

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Recipe comes courtesy of Chef Ross Evans, Executive Pastry Chef at Kuro

Italian Zabaione, or French Sabayonare light egg custard sauces sweetened with sugar and flavored with wine, or in this case Japanese sake.

The recipe comes courtesy of Chef Ross Evans, Executive Pastry Chef at Kuro inside the Seminole Hard Rock Hotel & Casino Hollywood in Florida.

 

4
Servings
821
Calories Per Serving

Ingredients

Japanese Zabaione

  • 6 egg yolks
  • 1/2 Cup sugar
  • 4 Ounces sake

Blood Orange Gelee

  • 8 Ounces blood orange juice
  • 1 Teaspoon rice vinegar
  • 1 Teaspoon salt
  • 1 Tablespoon powdered gelatin
  • 1 Teaspoon agar

Ginger Amaretti

  • 1 Cup almond paste
  • 1 Cup sugar
  • 1 Teaspoon salt
  • 2 Ounces egg white
  • 1 Tablespoon ginger powders

To Build

  • 4 Cups season fresh fruit or berries
  • 2 Ounces cooked tapioca pearls, if desired
  • a few springs micro shiso or mint

Directions

Japanese Zabaione

Place all ingredients in a bowl and whisk over a warm pot of water until light, frothy and it makes ribbons on the whisk when you pull it up. Be careful not to cook the sabayon too fast or at too high of a temperature. 

Blood Orange Gelee

Combine all ingredients in a small sauce pot. Bring to a boil to activate the agar and the gelatin. Pour into a dish lined with plastic wrap to the thickness that you prefer and let cool completely. Cut into preferred shape and use as garnish for berries.

Ginger Amaretti

Blend all ingredients in a food processor until combined into a paste. Scoop or pipe dime sized cookies onto parchment paper. Bake at 300F for approx 20 minutes until golden brown and crunchy.

To Build

Place berries/fruit in a bowl with a few pieces of the gelee. Garnish with the crunchy cookies and a few pieces or micro shiso or mint. If tapioca pearls are desired place a few in the bowl. Pour about 1/2 Cup of sabayon over the berries and enjoy.