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